Wednesday, November 12, 2014

Kale Pesto Spaghetti

This morning, I woke up feeling a cold coming on. Since it was a day with no meetings I decided to take it easy and work from home. Lunch was particularly delicious --- a kale pesto! This is almost (or is it?) as delicious as a basil pesto since most of the flavor punch comes from the garlic/nuts/salty cheese combination. This is a slimmed down version, and replaces much of the cheese (and its salt) with a bit of mild, yellow miso but does not omit all of the cheese, with the addition of some feta, which goes extremely well with the robust kale. Lunch was delicious!


Kale pesto starts out with some torn lacinato kale leaves (for a two portions 4-5 leaves are enough). Add in a quarter cup sliced almonds.


Add 1 TB mild, yellow, sodium reduced miso and about 4oz of feta cheese and 1 garlic clove, coarsely chopped.


Add 1 TB olive oil and about 2-3 TB water. Mix away!


Cook about (2 x) 2 oz of spaghetti, and once cooked al dente (ca 12 min depending on brand) toss with about 2 TB of kale pesto. Serve with some feta or goat cheese crumbles!


Chanelle was also checking out his greens…


No comments:

Post a Comment