All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is really easy. I made the pesto last month & froze portions of it in sandwich bags. It retained its brilliant green color & yummy flavor perfectly. Here is that recipe:
Kale, Spinach & Cashew Pesto
Makes about 2 cups – which is a lot
2 cups kale with the ribs removed
2 cups organic spinach
2-6 garlic cloves (depending on your taste for garlic)
1/4 cup grated Parmesan (or vegan alternative)
1/4 cup cashews (or almonds or pistachios or walnuts or pecans)
1/4 cup olive oil
1/4 cup water
Blanch the kale in boiling water for 1 minute & then drain & put into cold water. When it is cool enough, squeeze the water out & pulse it in a food processor a few times.
Toast the nuts in a dry pan – agitating them so they do not burn – for a few minutes or until they start to brown a bit & smell fragrant. Do not burn them or the pesto will be bitter. Pulse them into the Kale.
Add all the other ingredients & pulse until smooth. You might need to add more or less water to get the desired consistency – which should be thick but smooth. Season with S&P.
Once the pesto is prepared – all you need to do is boil the pasta & the broccoli & toss it. SO EASY! So healthy! So yummy!
Broccoli Pasta with Kale, Spinach & Cashew Pesto (Vegan or Not)
1/2 lb pasta
Broccoli – cut into florets (Use as little or as much as you like. I used a large head.)
Pesto – recipe above (Again – use as much as you like.)
Garnish – Parmesan (vegan or otherwise), ground pepper, salt
Prepare the pesto. Boil the pasta & add the broccoli for the last 2-3 minutes. Drain & toss with the pesto. Garnish as you like. See? crazy easy!