Chris moved last week, and I've been on a cooking kick ever since. I've got more time on my hands, and it's a nice diversion from the bleakness of January in Chicago. Here's the rub (pun intended): There's something missing without my usual dining buddy. Food is best when shared, thus I will share it with the Hungry Haacks. For my first post...
Kale pesto. Easy and delicious; cheaper and heartier than the basil version; good way to get in those greens. The preparation's much the same:
1 clove garlic, coarsely chopped
1/4 cup toasted walnuts
1/4 cup grated Parmesan (substitute extra nootch for vegan)
1/2 cup olive oil
tbsp. lemon juice
salt to taste
nutritional yeast to taste
Blanch the kale until bright green, but not cooked through - about 1 minute. Add to food processor with garlic, walnuts, cheese, nutritional yeast, lemon juice; pulse until combined. Continue to process while slowly adding the olive oil - pulse until puréed.
For lemon breadcrumbs:
Heat a splash of oil and a couple teaspoons of lemon juice in a skillet on medium heat. Add breadcrumbs and stir often until toasted. Remove from heat quickly, as they burn easily.
To serve, dress pasta with pesto, sprinkle with breadcrumbs and, for a kick, crushed red pepper. For extra richness, top the dish with a poached egg. Sprinkle w/ sea salt & serve.
