Pesto with Kale and Beans

As mentioned before, I got a large box of random vegetables from the local Community Sustainable Agriculture (CSA) something something .... What I do with all these leafy items is going to be a mystery and quite a challenge.

To start off with my CSA Box of Random Vegetables, I decided to first use kale because I am pretty familiar with that vegetable.

I don't know why, but I have held off on making pesto for the longest time. I was never a big fan of pesto because of the amount of oil that pools over on the bottom of the plate after eating a big plate of noodles. Due to its simplicity, my love for Italian food, and request from people who are hungry.

Pesto with Kale and Beans



Ingredients
3 cups Basil
2 cloves Garlic
1/2 cup Extra virgin olive oil
1/4 cup Pine nuts
1/4 cup Romano cheese (Finely grated, powdery one)
1/4 cup White kidney beans
4 leaves of Kale
1/2 lb Noodles

Prep
1. Put basil and garlic in the food processor
2. Blend nicely until basil leaves are finely chopped
3. Add in pine nuts and finely chop in the processor
4. Mix oil and cheese together
5. Slowly drizzle the oil and cheese mix while processor is running (most food processors have a liquid drip attachment at the top)
6. Coarsely chop kale

Cooking
1. Throw in noodles in the boiling water
2. Remove noodles from water and throw kale into the water (cook kale for 4 minutes)
3. Heat up pan with a little oil and toss noodles in with pesto mix and kidney beans (cook for 5 minutes, constantly stirring)
5. Strain kale and mix with noodle and pesto mix.

Well enjoy! The pesto sauce can be made ahead of time and stored for about a week in the refrigerator.