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My review
Kale Pesto Alfredo
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karegan
"I have so much kale in my garden, and I can only do so much with it. This recipe just combines kale pesto with a homemade Alfredo, which was an experiment that turned out wonderfully. Put it on bread or pasta, or freeze it in cubes and use it to complement chicken, steak, or veggies."
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Ingredients
25 m servings 473Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine kale, Parmesan cheese, olive oil, pine nuts, garlic, salt, and pepper in a food processor; blend until pesto is combined.
- Place butter and chopped garlic in a saucepan over medium heat. Cook until garlic starts to brown, about 3 minutes. Add milk and Parmesan cheese; stir until incorporated and heated through, about 5 minutes.
- Remove saucepan from heat. Add pesto to the saucepan and stir until incorporated.
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Footnotes
- Cook's Notes:
- You can substitute spinach for kale.
- Substitute Romano cheese for the Parmesan if preferred.
- Substitute margarine for the butter if desired.