Walnut Skale Pesto
Happy Thursday, y’all! I hope your week has been going well so far – mine has been busy, but good – even though we did get quite a bit of snow here yesterday. I am definitely looking forward to a warm up and for it to actually continue to get warmer, not this roller coaster stuff we’ve been dealing with since spring (supposedly) started.
Despite the weather, I’ve been feeling rather fantastic lately, and if you’ve been having a down week hopefully I can spread some virtual love through today’s recipe.
So, I guess I’ll get on with it then. Skale? What is skale you ask? Skale is a combo of spinach a kale – a dynamite combo if you ask me! In all honesty, I am not a big pesto fan. Every once in a while I’ll make the traditional kind (sans Parmesan), but that’s really only because the husband is a HUGE pesto eater. He adores the stuff and it’s usually one of those ‘special’ dishes he requests on days when he feels entitled to such things such as birthdays and holidays (j/k about the entitlement part).
However, since he likes it so much, I’ve started playing with other combos that he’ll still enjoy while making me cringe a little less. This pesto is a garlicky masterpiece if I do say so myself and it tastes pretty perfect on top of a heaping helping of spaghetti squash or pasta.
I definitely encourage you all to try out your own flavor combos to see what suits your tastes the best. Try a variety of different nuts and greens to get the perfect mix that will complement the main dish you are serving it on. The basic formula for a pesto is pretty simply, so it’s an easy one to try your hand at some intuitive cooking with.
- ¼ cup Walnuts
- 3 Cloves Garlic, minced
- ½ cup Kale, stemmed
- 1 cup Spinach
- 2 tbsp Olive Oil
- Pinch of Salt
- Water (if needed to thin out)
- Place the walnuts and garlic in a food processor and pulse several times until the begin to break up and come together. Add the kale and spinach and pulse until they start to break down. While pulsing, stream in the olive oil and continue to process until well-blended. Add a pinch of salt and pulse a few more times. If you want a thinner pesto, start processing and stream in one tablespoon of water (or more olive oil, if you'd like) at a time until it reaches your desired consistency. I like mine a bit thicker, so one tablespoon of water usually does the trick.
Are there any dishes you make for your family that you yourself aren’t particularly fond of?