====== Kale Pesto ======
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===== Ingredients =====
  * 1 large bunch Tuscan kale, ribs and stems removed
  * Kosher salt
  * 12 oz. farro pasta or whole wheat 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
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===== Info =====
  * **Prep:** 10
  * **Cook:** 10
  * **Serves:** 4
  * [[https://www.bonappetit.com/recipe/kale-pesto-with-whole-wheat-pasta|Source]]


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===== Directions =====
  - 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.

{{tag>kale pesto pasta sauce pasta:farro pistachios greens garlic parmesan}}
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