It may not be easy to be green, but by gosh, green sure is tasty.
I’ve been trying to check out new recipes lately. My eating routine had gotten fairly boring and because of that, I found I was having little interest in making food at home.
This week my experiment was Kale Pesto with Spelt Spaghetti.
I first read about Kale Pesto on Ashley’s blog. Really, I don’t know why I didn’t think of it before. I’ve made broccoli pesto based on a recipe of Amber’s, so why not Kale? Honestly, I think I like it even more than the broccoli.
It came out really well, though if possible, I would advise you to NOT use a Magic Bullet to make it. It was certainly more difficult than if it had been done with a regular food processor. I, of course, do not have a food processor, so I just accept that I have to spend a little extra time getting cooking jobs like this done.
The most interesting (or at least topical as of late?) ingredient for me in the kale pesto was the nutritional yeast instead of parmesan. I had no prior experience with nutritional yeast, and as I am not a vegan, the use of parmesan cheese doesn’t bother me in the least. I had some in the fridge, as a matter of fact. I was curious, however, so gave nutritional yeast a try. I didn’t really taste it in the pesto. I tried a tiny bit on its own, and I wasn’t sure I how I felt about its taste or texture. It seems like the kind of product that I wouldn’t mind in a sauce or something, but I wouldn’t want it sprinkled on my salads.
I had my kale pesto on spelt spaghetti that I picked up at Rainbow Grocery in the bulk section. I had never had spelt pasta before, but to me, it sort of tasted similar to whole wheat. Just a little bit heartier than white pasta. Definitely tasty though…and with a decent amount of fiber per serving. I would call it a win.
What’s on your dinner table this week?