This kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.
- 1 large bunch Tuscan kale, ribs and stems removed
- Kosher salt
- 12 oz. farro pasta or whole wheat pasta, or GF pasta
- ⅓ cup raw pistachios
- ¼ cup extra-virgin olive oil
- 1 garlic clove
- 1 oz. Parmesan, finely grated, plus more for serving
- 2 Tbsp. unsalted butter
- Freshly ground black pepper
Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
Cook pasta in pot of boiling water, stirring occasionally, until al dente.
Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.