Easy Kale and Parsley Pesto

Nita sharda, carrots and cakeI love me some pesto. Do you? I only began experimenting with this sauce a few years ago and now it’s a pantry staple. Better yet, I’ve even ventured into making my own version of pesto. I was inspired to use kale in this recipe by my summer CSA. We’ve been getting an abundance of kale and I’ve been experimenting with unique ways to use up this nutrient-loaded green.

Most pesto recipes call for basil. I opted not to use basil primarily because in the fall/winter months it’s actually quite pricey (at least here in Winnipeg) and sometimes I find myself visiting 2 – 3 grocery stores only to not find any! So instead I use parsley. Problem solved.

There’s also a TON of ways you can use up pesto. Here’s a few suggestions to inspire you:

  • Use it as marinade for your white fish or chicken
  • Place it on top of toast to change up your breakfast game, top with a poached egg
  • Toss it in pasta (hot or cold)
  • Make pesto spinach muffins
  • Use pesto instead of pizza sauce on your crust (my favvv)
  • Use pesto for this quinoa salad recipe
  • Flavor turkey meatballs with with pesto
  • Add small dollops to crostinis and top with cherry tomatoes for a fun appie
  • Make a gourmet grilled cheese sandwich with pesto and mozzarella
  • Marinade veggies like tomato, zucchini and muchrooms in pesto and grill
  • Or, eat it by the spoonful

There you have it! Ten ways you can enjoy this pesto! 

Why is this pesto a great choice?

  • It’s loaded with anti-inflammatory olive oil
  • Helps you meet your recommended intake for greens
  • Walnuts offer up omega-3, hello heart health!
  • There’s cheese in it
  • Mic drop, enough said!

Nita sharda, carrots and cakeNita sharda, carrots and cake

Okay, recipe below.

Easy Kale and Parsley Pesto
 
Prep time
Cook time
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Ingredients
  • ¼ cup walnuts, toasted (or preferred nut)
  • 1½ cups torn kale, stem removed
  • ½ cup curly parsley, roughly chopped
  • ¼ cup cubed or grated parmesan
  • ½ cup olive oil
  • 1 clove garlic
  • juice of one lemon
Instructions
  1. To toast walnuts, warm a non-stick skillet over medium heat. Add walnuts and lightly toast for about 8 - 10 minutes or until fragrant. Be careful! You don't want them to burn.
  2. In a small food processor of blender add walnuts and remaining ingredients. Blend well.
  3. Taste. Add salt, pepper or more lemon juice as needed. If you find your pesto too runny, you can add another ¼ cup of walnuts.
  4. Store in an air tight container in the fridge for up to one week or freeze!.

Pesto in processor_close upFood photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.

Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

 

Asparagus and Cherry Tomato Pasta

Nita Sharda Carrots and CakeYAASSSS. Asparagus is finally in season. I remember being in my twenties and trying a spear of asparagus for the first time. I was confused. But then I had another spear. I was hooked. Since then, I’ve enjoy asparagus in many ways from grilling, steaming, wrapped in prosciutto and mixed into a summery pasta dish!

This pasta recipe is SO EASY to throw together on a busy weeknight. Washing and trimming the asparagus ahead of time will help make this a total breeze. Besides, doesn’t everyone love pasta?

Here are a few reasons why you’ll enjoy this recipe and feel good about eating it:

  • It’s colourful – beautiful red and green colors make this pretty on the eye
  • The whole wheat pasta will keep you full
  • You can top your pasta with any cheese you desire, I used Bothwell Cheese Parmesan but it’s also taste with goat cheese and feta cheese; if you’re vegan you can nix the cheese or use your favorite dairy-free product!
  • It includes 9 only ingredients! NINE!
  • The olive oil is super heart health and anti-inflammatory (remember, we talked about that here)

Kay…one more picture, and then I’ll share the recipe! 

Pasta_main

Asparagus and Cherry Tomato Pasta
 
Prep time
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Serves: 5-6
Ingredients
  • 2 cups whole wheat pasta (uncooked)
  • approx 20 spears of asparagus, washed, trimmed and cut into 1 inch pieces
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic
  • ¼ cup and 1 tbsp olive oil
  • ¼ cup balsamic vinegar
  • Salt and pepper, to taste
  • ⅓ cup cheese (parmesan, goat cheese or feta cheese)
Instructions
  1. Cook pasta according to package directions. Drain and set aside.
  2. Meanwhile, sauté asparagus in 1 tbsp olive oil over medium heat. Continue to cook asparagus until it is tender.
  3. Add in garlic, cooked pasta, remaining olive oil, balsamic vinegar, salt and pepper. Mix together and heat through for about one minute to allow the garlic to infuse itself into the dish.
  4. Add in cherry tomatoes and continue to heat the pasta through for 5 minutes or until cherry tomatoes begin to wilt.
  5. Remove from heat. Top with cheese.

Nita Sharda Carrots and CakeFood photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.

Don’t forget to follow Carrots and Cake on Instagram to see tiny square snap shots of my life.

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda