1/2 cup pecans, roasted (used half pine nuts and pecans)
1 medium red bell pepper, roasted
1/3 cup extra virgin olive oil
2 to 4 large garlic cloves, roasted (I skipped roasting it)
4 cups packed green Kale Leaves (blanched it s few minutes)
*1 teaspoon red pepper flakes
*1/2 cup freshly grated Parmesan cheese
Sea Salt and freshly ground Black Pepper, to taste
To roast the pecans: Preheat the oven to 375 degrees F and spread the nuts evenly on a baking sheet. When the oven is preheated, put the baking sheet in and roast until the nuts look a bit oily and are very aromatic, about 4 minutes. Set aside to cool.
To roast the pepper: Place it directly on top of a high flame on the stove and let it cook for a few minutes. You’ll hear it crackle as the skin begins to char. Use metal kitchen tongs to turn the pepper as each side chars. It should be mostly, but not completely black. Then place the pepper in a bowl and cover it tightly with plastic wrap and let steam for about 5 minutes. Remove the plastic and let the pepper become cool enough to handle. Gently peel the skin off the pepper. Break or cut the pepper into a few pieces and then use a paring knife on the inside to remove the white membranes and seeds. Set aside.
Wash, dry, and remove any tough stems from the kale. Blanch the kale for a few minutes until it turns bright green.
In a food processor, make the pesto by blending the kale with the roasted pecans, pine nuts, roasted pepper, Parmesan cheese, red pepper flakes, and roasted garlic. Once it’s smooth, gradually pour in the olive oil and blend until it’s fully incorporated. Season to taste with sea salt and freshly ground black pepper.
*I tried a different variation of Kale Pesto, and it is mother approved…my mom loves it. I added a few of my own and twisted it a little bit. I blanched the kale for few minutes and used half toasted pine nuts and pecans. I skipped roasting the garlic as per my last Kale Pesto recipe it didn’t require roasting the garlic and still tasted good. I added cayenne pepper and freshly grated parmesan cheese to give a little bit of zing to it.
This what I had for lunch, I added the Kale Red Pepper Pesto with cooked pasta shells and sauteed chunks of imitation crab and a dash of cayenne pepper.
For dinner I decided to make Orzo with Kale Red Pepper Pesto and Meatball Turkey Meatball. It was a perfect dish to end my day.
Source: Eating Rules (Kale Red Pepper Pesto)