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.
YUM!!!
ReplyDelete