Black Kale Pesto
For The Black Kale Pesto
For The Black Kale Pesto Pasta
- 12 oz bucatini pasta – (or any other pasta of your choice)
Remove the hard stem from the Tuscan kale leaves and wash them under running water.
Bring a pan full of salted water to a boil, and add the chopped Tuscan kale leaves without stems. Let them simmer for 3-5 minutes and drain.
Place the kale, garlic, almonds, salt, and olive oil in a food processor and pulse until smooth. Add the water a bit at a time until you reach a creamy consistency.
Cook the pasta in salted boiling water for 8-10 minutes or longer until cooked through (follow the package cooking instruction), then drain. Save some of the cooking water to add to the pesto if it’s still a bit dense.
Stir the Tuscan kale pesto through the pasta, adding a bit of cooking water to make it more creamy, if necessary.
Make it creamy: Remember to add 2-3 tablespoons of cooking water from the pasta to make it creamier.
How to store: You can keep the pesto in the refrigerator for 2-3 days. You can also freeze this Tuscan kale pesto. Just remove it from the freezer a couple of hours before use, and it will still be super delicious!