Isn’t dinosaur kale cool looking? It looks like the scales on a green prehistoric beast. Kale is all the rage these days because it is chock-full of vitamins and minerals. My daughter and I love it, but my husband and son are sick of it. So sometimes I need to be sneaky. I snuck some dinosaur kale into this pesto, and the guys didn’t even realize it was there. The pesto tasted great and had increased nutritious value. Although I usually make pesto in August from my homegrown basil leaves, I wanted to make this now, when the kale is flavorful from winter frosts.
1 cup dinosaur kale leaves, stems and ribs discarded
½ cup Italian parsley
1 ½ cups (1 bunch) fresh whole basil leaves, stems discarded
1 medium clove garlic
¼ cup pine nuts
½ cup grated Parmesan cheese
½ tsp sea salt plus 1 tsp for pasta water
¼ cup extra virgin olive oil
Heat a large pot with water and 1 tsp salt to boiling. Add pasta and cook according to package directions.
Remove stems and heavy ribs from kale and basil. Pulse kale leaves and parsley in food processor. Add basil, garlic pine nuts and salt. Pulse until all ingredients are diced very fine. Add grated Parmesan. Pour in oil while machine is running. Stop and scrape the sides then pulse a final time.
Drain pasta and mix in pesto.