Chef and cookbook author Joshua McFadden’s justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.
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Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
Step 2
Cook pasta in pot of boiling water, stirring occasionally, until al dente.
Step 3
Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
Step 4
Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.
Recipe notes
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