My mom (aka Mama Pej) made an amazing pesto sauce by using kale. Right now, Kale is a huge food trend, as it should! The benefits of kale are amazing, such as:
- High source of Iron
- High source of Vitamin K
- High in Fiber
- High in Vitamin C
- Read here for more information on the benefits of kale.
The sauce was so tasty that I ended up overeating on pasta. Savored every bit. Thus, I made her redo the recipe for me to share with all of you. I can’t take credit for it, but kudos to my mom for this great recipe:
- Two bunches of kales. Remove stem and chopped
- 2 Heads of Garlic (roasted)
- ½ cup of Extra Virgin Olive Oil
- 2 tablespoon of Dijon Mustard
- ¼ cup of Parmesan Cheese
- 2 tablespoon of lemon juice
- Salt and pepper
1) Boil water and add a pinch of salt. Add the kale into the boiling water. Let the kale seep in for one minute. Afterwards, drain the kale into a colander. You don’t want to over cook the kale. Rinse the kale with cold water. This step helps to maintain the vibrant green color.
2) Make sure the kale is completely dry. Tip: Wrap kale with cloth/towel and let it sit overnight.
3) Cut the head of the garlic. (see video for demonstration) Drizzle a little of olive oil and a dash of pepper/salt. Wrap the garlics with aluminum foil. Bake at 350 Degrees for 30-45mins. Or until the garlic is brown. Tip: Make a larger batch of roasted garlic in one go, and place the unused garlics in the freezer, for another day.
4) Once the garlic is roasted. It should be easy to peel the skin off.
5) Put the chopped kale into the food processor. Then add the roasted garlic, olive oil, Parmesan cheese, Dijon mustard, lemon juice, pepper and salt.
Voila, your pasta sauce is completed. Delicious with a spinach flavored fettuccine pasta. Then again, the sauce will be yummy on any style of pastas. Enjoy!
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