Kale Pesto Recipes

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Kale Walnut Pesto Mezze Penne Pasta Recipe Recipe

Baby Aria is a bit fussy these days. I'm sure the fact that my husband Lulu's away for his work creates  a bit of distress for her. She's started  consistently saying no to everything I serve up. I figure she's not defying me; she's finding herself. So my remedy was to formulate my statements differently. "Maman is going to eat this delicious pasta dish all by myself" and two seconds later, Aria asked for a portion of it. 

She hasn't been eating enough vegetables for my taste so I've found flavoring the dish with pesto is a great way to get finicky kids to eat their veggies. I used mezze penne so all the pesto got trapped inside the ring shaped-pasta. For everyone out there who thinks healthy has to be tasteless, you need to try this dish. It's bursting with flavor without packing on too many calories.


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Chicken Kale Salad with Papaya Recipe

Chicken Kale Salad with Papaya

08.06.14 by Jackie

My initial plan was to make a sweet and salty, spicy and bitter Vietnamese-style salad using green papaya and the chicken leftovers from yesterday. It turns out I didn't pay attention at the market and bought a very ripe papaya, so I opted for a completely different dish with kale and pesto walnut vinaigrette. 

It wasn't what I envisioned from the beginning but I ended up with the flavors I wanted for this salad: sweet and salty and spicy and bitter. I'll probably do it again. This is one result of many experiments that turned out successfully!


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Kale Pesto Pasta Recipe Recipe

Kale Pesto Pasta Recipe

03.14.13 by Jackie

If you're looking for a vibrantly green dish to serve this St. Patrick’s Day, this kale cashew pesto fits the bill. To the kale I added Greek Myzithra cheese (unpasteurized sheep cheese) and cashew nuts. Pesto is a very versatile sauce that provides as much flexibility as it does flavor. You just have to keep in mind 3 main elements: greens, nuts and hard cheese.

The inspiration for this pesto came from Gary, a PhamFatale.com reader. Gary had sent me an email for guidance about a sauce for ravioli he had purchased at my favorite local market, The Milk Pail in Mountain View (by the way, if you live in the Bay Area, don't hesitate to shop there and show your support!). Gary bought the Milk Pail's specialty Thai Curry ravioli and didn't know what sauce to serve on the pasta. At his house, no one's keen on a milk-based sauce so he was looking for something with less milk or cream. I suggested a pesto made of flat-leaf parsley, Thai Curry cheddar cheese (using the same kind of cheese as in the ravioli filling) and peanuts. I'll post the recipe soon. Gary's family tried the pesto ravioli over the weekend and it got two thumbs up. Yay! 

Mary Garrigan from Rapid City Journal published a couple of St. Patrick’s Day-friendly recipes from my first book, Haute Potato. Check them out if you’re still in search of St. Patrick’s Day recipes!


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