What a wonderful way to use two of my favorite ingredients: Tuscan (or Lacinato) kale and a simple homemade pesto sauce.  The leaves of sturdy Tuscan kale are first blanched to soften their texture, then whizzed in a food processor with garlic, olive oil, buttery pine nuts, bright lemon zest and a pinch crushed red pepper for heat.  After the pesto is smooth and bright green, grated cheese is added and… voila: a healthy and versatile pesto sauce is born.  Perfect on al dente whole grain pasta, but also a lovely add-in for scrambled eggs, grilled chicken or even mixed into goat cheese and baked for a simple appetizer idea.

Tagged: ancient grains, Cooking Light, garlic, grated cheese, greens pesto, kale pesto, Lacinato kale, lemon, lemon zest, Parmesan cheese, pasta, pecorino cheese, penne, pesto, red pepper, rigatoni, Tuscan kale, vegetarian, vegetarian pasta, whole grain pasta