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Blender Kale Pesto

pasta recipes recipes with Fleur de Sel Recipes with Meyer Lemon Olive Oil

Our secret ingredients in this bright and delicious pesto are the Meyer Lemon Olive Oil and Metrocrops' Dwarf Kale, which is delicate enough that it doesn't have to be de-stemmed.. 



Cook the pasta according to package directions. Be sure to reserve about 1/4 cup of the pasta water before draining. While pasta is cooking...In a blender add 2 cups of de-stemmed kale (Metrocrops' Kale is perfect for this recipe, without de-stemming), olive oil, pine nuts, salt, garlic, half and half, and the celery puree* and blend well. Add the cheeses and continue blending until smooth.

At the end add the pasta water 1 tbsp at a time and gently mix together until the desired consistency is reached (thick enough to coat the pasta but not paste-like). Toss with the pasta while it is still hot.

Garnish with extra cheese and pine nuts.

*Optional 3 tbsp of celery puree (celery cooked in stock and blended up until smooth). Celery puree will help cut some of the bitterness of the kale and smooth out the pesto, but it is not necessary. Note: I made this with Metrocrops Dwarf Kale and did not need to add celery puree.


Blender Kale Pesto Recipe by New Canaan Olive Oil in CT

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