With all the basil that’s been at the farmers market lately, I’ve been using any excuse to make and eat pesto. I’ve been putting it on the obvious like pasta and sandwiches and also even as a snack on saltines. Pesto freezes really well so it’s best to make it in big batches so you can have it into the winter months when theres no more fresh basil around.
1 box whole wheat shells
1 bunch, kale
1 can cannellini beans, rinsed and drained
1 head garlic, roasted
1/4 cup freshly grated Parmesan cheese
2 cups basil leaves, packed
1/4 cup toasted pine nuts
1 garlic clove
2/3 cup olive oil
1/2 cup freshly grated Parmesan cheese
1. Bring salted water to boil. Add pasta, cook until tender. Drain, reserving 1/2 cup of the pasta water.
2. Saute kale in olive oil until wilted.
3. Toss all the ingredients together and coat with pesto. Add the pasta water to bind the pesto to the pasta and create a more sauce-like consistency.
1. In a food processor add the pine nuts, garlic, basil and salt and pepper until finely chopped.
2. With the blade still going, gradually add oil in a steady stream until you see a smooth and thick consistency.
3. Transfer to a bowl and stir in the cheese.