Friday, March 15, 2013

Kale + Pistachio Pesto

It's been a whirlwind of a week. Which, in terms of preparing dinners, has meant an everyday mission of: use whatever is in the fridge to make a creative, delicious, healthy meal. Luckily for us (and for you!) we had quite a few successes.

We're 100% aboard the kale band-wagon. It's so versatile, and when prepared properly, so delicious. Here's attempt number one to entice you, fellow reader, to also try the goodness that is kale.

This recipe sort of came together on a whim, and we decided it was worthy-sounding enough to inaugurate our Blendtec (a generous wedding gift)! It made the blending and chopping process a BREEZE. Pesto was made in a matter of seconds, people, seconds. I'm a big fan, already. If you don't have a Blendtec, a blender or food processor will serve the purpose just fine.

Kale & Pistachio Pesto
recipe adapted from here, in the Blendtec cookbook
4-6 servings

1/3 cup olive oil
4 cloves garlic
2 cups kale, roughly chopped
1/4 cup pistachios, shelled and roasted
1/3 cup cheese (I used feta since we didn't have Parmesan on hand)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper, optional (if you like it spicy!)

In the order listed, add olive oil, garlic, and kale to blendtec. Pulse 6-8 times, until kale appears further chopped. Add remaining ingredients in the order listed above, and pulse again for 6-8 times until all ingredients are combined and you're left with a bit of a puree-like mixture. If it appears too dry, add a bit more oil and pulse 2-3 times more. To store, cover and keep refrigerated. It will last for up to 3-4 days.

Serving Suggestion:
On Day 1: Pesto over spaghetti, with the addition of grilled tomato & mushroom.
On Day 2: Pesto over bread: spread 1 tbsp of pesto onto bread, then toast.
On Day 3: Pesto scrambled eggs. Cook the eggs, and then mix in the pesto. Winner of best combination!

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