I know, I know… Kale is one of those things that hipsters/juicers/healthy people are all into right now. You either love it or hate it. My own husband isn’t a fan- he says he feels like he’s eating the garnish that came on the plates back in our good ol’ Ponderosa days. But guys, I dig it. It’s super good for you and there are about a million things you can do with it. This recipe is one of my favorites, plus it makes a TON, so you can freeze some and eat some now. We know I like a good make-ahead! There’s a sneaky spicy kick to it thanks to some red pepper flakes, and it’s a nice way to change up your usual basil pesto as well if you’re tiring of that… But who tires of pesto, really?
½ cup raw sunflower seeds
2 whole cloves garlic
2 cups packed chopped kale leaves
1 cup packed fresh basil leaves
¾ cup shredded Parmesan cheese, grated, plus more for serving
½ – 1 tsp. red pepper flakes
1/3 – ½ cup extra virgin olive oil
Salt and pepper
1 lb. pasta (I used linguine)
Return the pan to the burner. Place the garlic cloves in the pan and toast until lightly browned on all sides. Remove from the heat and cool.
Recipe from Annie’s Eats.