This Kale Pesto Pasta Recipe post is sponsored, however, the opinions expressed are my own.
Kale Pesto Sauce Recipe
Cheese is one of my favorite things to eat. I love it, I love it, I love it! I sincerely believe that everything really does taste better with cheese. For me, it is important that I use authentic Italian cheese when preparing meals for my family as there really is a difference in texture and most importantly – flavor.
I was in the mood for pasta with cheese this evening (I’m always in the mood for pasta). With the ingredients I had in my refrigerator, I decided upon making an improvised version of pesto sauce using kale instead of the traditional basil and walnuts instead of pine nuts that are both typically used in pesto sauce recipes. Cooking kale with pasta you ask? Yes, indeed and it tastes delicious.
When cooking pasta, I always used authentic Italian cheese. In this recipe, I used authentic Italian Pecorino Romano and Asiago cheese. The mild and creamy taste of the Asiago added a whole other level of flavor to the pesto pasta dish that made it even more delicious. We hope that you love our Kale Pesto Sauce Recipe without basil.
If you have tried Rachel Ray's Kale Pesto Sauce, then you will love our modern update to this timeless kale pesto pasta recipe!
Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes. I also like to include this in the Kale Pesto sauce itself, the salty flavor lets doesn't call for additional salt. The recipe is below.
I always make sure that I use authentic Italian Pecorino Romano and Asiago cheese for the best flavor. You can tell if a brand is authentically Italian by making sure the letters PDO or PDI are on the label.
PDO stands for Protected Designation of Origin and PGI stands for (Protected Geographical Indication). These symbols guarantee the products are from the official place of origin (in this case, Italy) and that they adhere to strict production standards that have been in place for hundreds of years.
Kale Pesto Pasta Recipe
- 3 cloves of Garlic (one clove will work – but I love garlic so I always add triple)
- 4 cups Kale, loosely packed
- 1 Lemon
- 1/2 tsp freshly ground Black Pepper
- 1/4 tsp Kosher Salt
- 1/3 cup Extra Virgin Olive oil
- 1/4 cup Walnuts (or traditional Pine Nuts)
- 4 oz authentic Asiago Italian Cheese
- 1/2 cup authentic Italian Pecorino Romano Cheese, grated
- 1 lb of your favorite type of Pasta
Ever wanted to know how to make pesto without basil? Follow these next steps to find out! While the pasta is cooking, prepare the pesto. Separate the kale leaves from the stems, and roughly chop into thin strips. Place kale in a colander and rinse with cold water and drain.
Add kale to a food processor along with the olive oil, 1/4 cup juice from the lemon, garlic, walnuts, authentic Italian Pecorino Romano cheese, and pepper. Purée until smooth. Note: add additional olive oil if necessary as the kale pesto pasta sauce with walnuts needs to be smooth and not chunky.
Add additional salt, pepper and/or lemon juice to your taste. Set aside.
Place your cooled and drained pasta in a large bowl and add a little over half of the pecorino romano pesto sauce and stir until all pasta is coated.
Dice authentic Italian Asiago cheese into small cubes, then add it to the pasta along with 1 Tbsp of the zest from the lemon. Stir to combine all ingredients and then add the remaining pesto and continue to stir until everything is coated.
Top with more grated Pecorino Romano and place in serving dish.
Make sure to look for authentic Italian cheese when preparing your favorite recipes for the best possible texture and flavor. Listed below is a little more detail on the authentic Italian cheese that I used for my recipe. Mangiamo!
Fun Facts About Pecorino Romano
- Pecorino Romano is a sheep’s milk cheese (‘Pecora’ is the Italian word for sheep) that is typically aged for 8 months to 1 year.
- The first Italian cheeses were made from sheep’s milk 2,000 years ago to feed the soldiers of the Ancient Roman Empire. To this day, sheep still graze on wild and semi-wild pastures filled with native flora in the regions of Sardinia, Lazio, and the province of Grosseto. Only here can Pecorino Romano PDO be made from fresh whole sheep’s milk from October to July.
- Pecorino Romano is only made from three ingredients: Lightly heat-treated sheep’s milk, salt, and rennet. That’s it!
Fun Facts About Asiago
- For 1000 years, milk-producing animals have enjoyed a tasty diet of lush, flower-filled grasses in the provinces surrounding the Asiago Plateau, from where this fabled cheese gets its name.
- The Asiago Plateau in Italy has a mild climate, pure air, and rich vegetation that all come together to create an unparalleled flavor in the Asiago cheese.
- To ensure that you are buying the authentic Asiago PDO from Italy, look on the rind for the word “Asiago” pressed into it. For the best flavor and quality, don’t settle for an imitation.
We hope that you loved Simply Amazing Living's “Kale Pesto Sauce Recipe” post.
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