Makes 6 first course servings. or 4 main course servings.
If you are fond of pesto made with basil, you may want to try this recipe for a change; it is definitely nutritious.
INGREDIENTS
5 ounces baby kale (See Note)
2 cloves garlic
2 tablespoons walnuts
Lemon zest from 1 lemon
1/3 cup extra-virgin olive oil
2-3 tablespoons lemon juice
Kosher salt
Freshly ground black pepper
1/3 cup grated imported Parmesan cheese, optional
1 pound imported spaghetti
PREPARATION:
Place the kale, garlic, walnuts, lemon zest, 1 teaspoon each salt and pepper in a food processor. Through the feed tube slowly pour the olive oil and the lemon juice. Process until smooth.
Transfer to a bowl.
In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti.
Boil briskly, uncovered, for 8-10 minutes. The spaghetti should be al dente. Drain well and add to the bowl with the kale pesto.
Season to taste with lemon juice, salt and pepper. Toss with Parmesan cheese, if you like.
Before serving adjust the seasoning.
NOTE:
Baby kale comes in 5ounce packages, prewashed.
