01/05/2025
🥬 Family Meal of the Week - Rigatoni with Tuscan Kale Pesto - aka the best way to eat kale 🥬
One of our resolutions this year is to inspire you to spend more time cooking at home. We want to help you eat healthier, cut back on highly processed foods, and protect your pocketbook.
We had two amazing pasta classes this weekend and everyone loved this wintery take on pesto. I love making pesto at home because there is freedom to use different types of nuts and greens. We are suggesting using Tuscan kale, which is the dark green lacinto kale at the grocery store, and called Cavolo Nero in Italian.
Tuscan Kale Pesto
One bunch lacinto kale (or 2 cups of tightly packed arugula or spinach if you truly hate kale)
2 tablespoons pine nuts (or walnuts, pecans or pistachios)
1 teaspoon salt
2 garlic cloves, peeled
1 cup Parmesan or Pecorino, grated
1/2 cup extra virgin olive oil
Method
1. If you are using kale, remove the stem. I highly recommend blanching the kale in boiling water for 1-2 minutes first, as it will make your pesto smoother and less fibrous. You can make it without blanching, but I think the extra step is worth it.
2. You can blend your pesto with either a food processor or a blender. Add all ingredients and blend to your thickness of choice.
3. Always taste! Then adjust to your tasting and blend again. You can add more salt, a little bit of lemon juice for brightness, or more cheese or nuts. Everyone has a different palate and the point is to create a meal that you and your nearest and dearests will love.
4. Serve with rigatoni, penne or any pasta with some ridges.
ENJOY!
And…if you hate cooking but want a high quality pesto, we have the best pesto at Millwork. We won’t tell on you.
