Monday, December 3, 2012

spicy kale and goat cheese pesto

Kale is one of those winter vegetables that makes me forget that the world outside my (very heated) apartment doors is practically tundra-like. It's so vibrant and hearty and satisfying and versatile. I almost - almost - stop reminiscing about my summer tomatoes and berries.

This past weekend, Josh turned the traditional pesto recipe upside down. What was once basil-centric, is now filled with the depth and loveliness of kale. He paired it with goat cheese to give it a bit of creaminess and finished it with a dash of vinegar and a healthy dose of red pepper flakes.

It was divine.

We made enough to feed us for days because sometimes we get a little carried away with ourselves. But it heats up just splendidly.

spicy kale and goat cheese pesto
serves 4 
adapted from 101 Cookbooks

4 cloves garlic, peeled
3 small shallots, peeled
1 bunch kale, stalks removed and washed
1/3 cup olive oil
2 oz goat cheese
1/2 T white wine vinegar
Hefty pinch of red pepper flakes
Salt and pepper

Bring a pot of salted water up to a boil. Boil the garlic and shallots for approximately 2 minutes. Stir in the kale. After approximately 10 seconds, remove all ingredients with a slotted spoon directly into a food processor. Add in the oil, goat cheese, vinegar, and red pepper flakes. Pulse until fully mixed through. Season with salt and pepper to taste.

Serve over your favorite pasta. I enjoyed this with penne rigate.

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