bought the trees three and half years ago. It is time to take you out to the garden before sharing the kale pesto recipe today.
lemon spaghetti on Fitter than Choc. I especially loved the vegan parmesan that Kayla made with walnuts and nutritional yeast flakes. I then found a couple of kale pesto recipes. One had parmesan which I didn't have and the other didn't have enough seasoning. One used fresh kale and one used boiled kale. I decided to do my own thing and add some white miso like Kathryn suggested.
Mafaldine, neither of which I am familiar with. I loved it. It held the pesto wonderfully and was quite easy to eat.
I was pleased that Sylvia ate a few pieces with the pesto before it got too much. Then she reverted to eating plain pasta I had set aside (and when there was no plain pasta left she dragged her chair to where the colander sat and checked for herself). E and I had some fried broccoli, tomato and chickpeas on top. I had some leftover chickpeas that Sylvia wasn't eating. Forgetting the pesto was full of nuts, I threw them in to bump up the protein of the meal.
I am sending the Pasta with Kale Pesto to Julie of Pictures of All My Princesses for Presto Pasta Nights #217, the event run by Ruth of Once Upon a Feast. I am sending the Cauliflower, potato and kale pesto mash to Winnie from Healthy Green Kitchen who is hosting this week's Weekend Herb Blogging #288, the event coordinated by Haalo and founded by Kalyn. Two quick items of note to finish on: hurrah for packham pears being in season and happy Bloomsday tomorrow!
Previously on Green Gourmet Giraffe:
This time last year: SHF Chocolate Chip Cookie Bars
This time two years ago: Pleasing pumpkin muesli slice
This time three years ago: Novel Food 4: Drowned Broccoli
This time four years ago: Guinness Chocolate Cake for Bloomsday
Kale and Walnut Pesto
makes about 1 cup
half a bunch of tuscan kale (mine weighed 150g)
2 tbsp olive oil
1/2 cup walnuts
2 tbsp nutritional yeast flakes
1 tbsp white miso
juice of half lemon
1/2 tsp salt
1 tbsp olive oil
1 small clove of garlic
makes about a cup
Wash and roughly chop the kale. Heat olive oil in a large frypan over high heat and fry kale for about 2-3 minutes. Dry fry the walnuts in a small frypan over a lowish heat for a few minutes or until they smell cooked. Blitz the walnuts and nutritional yeast in the food processor. Add kale and remaining ingredients. Process until smooth. I actually transferred it to a small blender attachment I have for my hand held blender which made it far smoother.
To cook pasta with kale pesto, cook 250g thick spaghetti or pasta in salted water for 8-10 minutes until al dente. Keep some of the cooking water when draining the pasta. Return the pasta to the saucepan and stir through a few spoonfuls of pesto. Gradually add cooking water until you have a good saucy consistency. I used about 1/2 a cup of water. Serves 3
Potato, cauliflower and kale pesto mash
3 fist sized potatoes, chopped
1/4 cauliflower, roughly broken into florets
2 dessertspoons of kale pesto
season with salt, smoked paprika and black pepper
splash of milk
knob of butter
Cook potatoes and cauliflower for 15-20 minutes until soft. Drain. Add milk, butter and pesto. Mash with a potato masher. Give a good stir and check seasoning. I added a bit of seasoning because it was too hot to taste it well. You would probably do well to let cool a bit before adding seasoning but it depends on how hungry you are.
On the Stereo:
Voice in the Sky: the Best of the Moody Blues