Kale Walnut Meyer Lemon Pesto with Brown Rice Penne
Meyer Lemon olive oil adds a special touch to this kale walnut pesto pasta. Can be used on warm pasta or tossed into a cold pasta salad. There is no Parmesan cheese in this pesto; if desired you can add some or add to the final dish as a topping. If freezing pesto omit the cheese.
Servings 4
Calories 830kcal
Ingredients
- 5 heaping cups of kale , rinsed with heavier stems trimmed and discarded
- 1 large clove of garlic
- ¼ cup plus 2 tablespoons walnuts , roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Meyer Lemon olive oil
- Salt and pepper to taste
- Prepared Brown Rice Penne (I used Tinkyada which is gluten-free)
Instructions
- In a small, dry sauté pan at high heat, place walnut pieces and stirring constantly allow to lightly toast. Watch for color darkening; about 5 minutes. Set aside.
- Combine the olive oils (or if you choose, just use ¼ cup of extra virgin olive oil).
- In the bowl of a food processor, place kale, garlic clove and walnuts. Pulse to begin to break down the kale. As food processor is running, drizzle olive oil into the food processor bowl stopping to scrape down sides if needed.
- Season with salt and pepper to taste.
- Serve on hot or cold pasta of your choosing.
Nutrition
Calories: 830kcal | Carbohydrates: 29g | Protein: 16g | Fat: 77g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 110mg | Potassium: 1528mg | Fiber: 1g | Sugar: 0g | Vitamin A: 28470IU | Vitamin C: 343mg | Calcium: 456mg | Iron: 5mg