Kale is king—not just on the popularity scales among health-conscious eaters, but whenever it’s mixed into a dish. Especially when served raw, kale can have a bold, bitter taste that overpowers other flavors and can take some serious getting used to. There is a simple trick, though, to mellow it so that even die-hard kale haters might come around. A quick steam or blanch (submersion in boiling water) will take off some of the edge, making the leaves less offensive to sensitive palates. Try the technique with this simple pesto recipe. You won’t be disappointed!
Gluten-Free Pasta With Kale Pesto & Roasted Beets
Serves 4-5
Ingredients
1 lb. gluten-free brown rice spaghetti
3 Tbsp. extra-virgin olive oil
1 small bunch kale
2 cloves garlic
3 Tbsp. pine nuts (plus extra for serving)
½-1 tsp. ground black pepper
2 tsp. sea salt
Juice of ½ lemon
Zest of 1 lemon
½ lb. roasted beets, cubed
Directions
- To make pesto, place leaves in steamer basket in pot of boiling water and steam for 1-2 minutes until bright in color and slightly wilted. Remove, pat leaves dry and set aside.
- In food processor, mince garlic (pulse to mince). Pour in pine nuts and pulse. Add kale, olive oil, lemon juice, lemon zest, pepper and salt and process until smooth, thinning with extra olive oil if needed. Transfer to jar or container.
- Make pasta according to package directions. Pour pasta back into cooking pot.
- Toss pasta with pesto, reheating gently on stove if desired.
- Arrange pasta on plates or in bowls and top with beet cubes and extra pine nuts, if desired.