Weeknight Dinners

Cooking when you don’t feel like cooking sucks. Nothing sounded good tonight, and the fridge isn’t exactly stocked, so I made pesto, which didn’t suck, because the whole thing took 20 minutes.

packed up for lunch

packed up for lunch

I had some curly kale from my most recent CSA delivery, so I put some of that under my pasta and called it a night. (After packing up the leftovers for lunch, of course!)

Pesto Ingredients:

6-8 large basil leaves

1/3 cup toasted pine nuts

1/3 cup grated Parmesan cheese

1 clove garlic (or more, to taste)

olive oil

I combined all ingredients except the olive oil in the food processor and pulsed until chopped small. I then added olive oil until it was the consistency I like. Bam! Pesto. Make sure to taste it to see if it needs salt or  more garlic.

I put a pot of lightly salted water on the stove and set it to boil. Once I saw bubbles, I threw in washed and chopped kale and let that cook until bright green but tender. I pulled the greens out with tongs and put the pasta in the same water to cook. Once the pasta was tender, I drained it, stirred in the pesto, and added diced ricotta salata – a cheese I’m adding to everything these days. Feta cheese would also be lovely, and if I’d had some cherry tomatoes around? HEAVEN.

Making pesto is definitely one of the those comforting things I do when I have only a smattering of ingredients. It’s especially nice that I don’t always have to use basil or 100% basil. I’ve added kale, spinach, and arugula  to the basil to stretch out the pesto without anyone really noticing much difference in taste. I’ve also made it with all arugula, which was delicious. (Mental note: buy more arugula seeds.) Once I get my Italian parsley plant up and roaring, I think I’ll try an all-parsley version. I’ll let you know how it goes.

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