Basil is one of my favorite herbs, it reminds me of summer. I try to use it whenever I can, especially when I can walk outside and pick it. So I could not resist adding it to the mix and keeping a hit of that traditional pesto flavor. I served the pesto over handmade roasted tomato fettucini from The Pasta Wench. It was delicious. Honestly her pasta is so good I could eat it plain, strait from the pot, but it was even more delicious with the pesto sauce. This is another recipe inspired by Farm+House+Table. I really like the vegetarian meal list on their site. They are very creative. Here is my version of a Kale and Basil Pesto, I hope you enjoy.
Ingredients
- 3 cloves garlic, or more if you like garlic as much as I do
- 1/3c pecans, toasted
- 1/2c grated Parmesan
- 1/3c extra virgin olive oil
- 2/3c cottage cheese or Greek yogurt
- Salt & Pepper to taste
- 1 Bunch fresh Kale
- 1 fist full of fresh basil
Toast the pecans in the oven. Then combine the kale, basil, garlic and pecans in a food processor fitted with the metal blade and pulse several times until kale is well chopped. Add Parmesan cheese and puree until blended. Next drizzle in the olive oil, while the food processor is still on, until the mixture becomes the consistency of a thick pesto sauce. Add in cottage cheese and begin to season with salt and pepper to taste.
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