Adapted from the recipe by Cookie and Kate
Cook Time and Prep Time: 13 minutes
INGREDIENTS
*Ingredients currently available at the farmers’ market
Pesto
- 4 cloves garlic*
- 1 small bunch of kale* (about 3 cups)
- ¾ cup hemp seeds or toasted walnuts
- 2 tablespoons lemon juice
- 1 teaspoon fine-grain sea salt
- ¼ teaspoon ground pepper
- Red pepper flakes, optional
- Extra-virgin olive oil (more if desired)
- Optional: ⅓ cup grated Parmesan cheese*
Pasta
- 1 pound pasta*, any kind
- 1 cup reserved pasta water
INSTRUCTIONS
- Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you’re serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
- Cook the pasta: Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn’t damage the pesto.
- If you intend to have leftovers, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary.
