Orecchiette with Kale and Parsley Pesto | Move Over Red Sauce

Take pasta night to a new level with my Orecchiette with Kale and Parsley Pesto. This delicious spin on pesto is made with kale, parsley, olive oil, lemon, parmesan and garlic. It’s a full meal made in less than 15 minutes.

=== 🍽🍸🥩 RECIPE ===
4 Dry Cups (110 g) Dinosaur Kale (aka Tuscan or Black Kale), De-stemmed and Coarsely Chopped
2 Dry Cups (40 g) Loosely Packed Fresh Italian Parsley
2 Cloves Garlic
1/2 cup (70 g) Toasted pine nuts
Juice of 1/2 Lemon
6 ounces (180 ml) Extra Virgin Olive Oil
2/3 cup (80 g) Grated Parmesan, plus more for garnish
1 Teaspoon Kosher Salt
Black Pepper
Pasta – Orecchiette or your favorite shape pasta

In a food processor, combine the kale, parsley, garlic, lemon, toasted pine nuts and salt and pepper. Pulse to make a coarse paste. With the machine running, pour in the olive oil in a slow, steady stream. You may not need all the oil to achieve the desired consistency. You don’t want to make to too wet. Process to make a smooth pesto. Move pesto to a bowl and stir in the grated cheese.

Place your cooked pasta of choice, I prefer Orecchiette for this recipe, into a large bowl and spoon in about 1 cup (xx grams) and mix. Add more if needed to coat the pasta. Garnish with parsley and a light sprinkling of grated parmesan cheese. Service immediately.

Extra Pesto may be stored in the refrigerator for several days, or frozen for several months.

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=== 📑 CHAPTERS ===
00:00 About Today’s Episode
00:22 Orecchiette with Kale and Parsley Pesto
01:19 It Starts with Kale
02:32 Fresh Italian Parsley
03:00 Toasted Pine Nuts
04:16 Process until a Rough Paste
04:45 Drizzle in Olive Oil
05:51 Add Parmesan Cheese
06:36 Spoon into Pasta and Mix
07:30 Tasting and Recipe Recap
09:00 Social Media and Video Recommendations

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