Before the Garden Gets Grim: Basil & Kale Pesto

Basil & Kale Pesto
Pasta and Chicken with Basil & Kale Pesto



While writing this I was looking out onto my balcony and watched as the cooler-than-usual breeze blew my yellowing plants from side to side.

Yes the reality of summer’s close is difficult to accept.  This year has been a wonderfully weather-permitting summer and I made it to the ocean and pool quite a number of times.  Got a bit sun-scorched recently at the ocean as the elements worked so well in my favor lulling me into a deep sleep during which the sun managed to burn through the clouds as well as through my light layer of sunblock.

My friend’s garden has also reaped the benefits of this amazing summer producing a bounty of herbs and veggies.  I was fortunate to be in her thoughts and was recently gifted with some.  Basil was the last gift from her garden of plenty and I combined it with organic kale, almonds and the usual suspects to make pesto for pasta, meats, and sandwiches or whatever the heart’s desire.

I’ve made this before but never posted so here it finally is in all of its great green glory.  Enjoy this easy-to-make pesto.

I added it to rigatoni, chicken breast pieces and sundried tomatoes then topped with mozzarella and sweet vine tomatoes from my favorite Greek grocer. Such a wonder of flavor combinations and it was enjoyed!




Basil & Kale Pesto


1 ½ cups organic kale, washed and cut
1 ½ cups organic basil, washed and cut
½ cup toasted almonds
3 garlic cloves, blanched or lightly roasted
1/3 cup pecorino Romano cheese
2 teaspoons fresh squeezed lemon juice
½ cup olive oil​
dash of red pepper flakes
dash of cayenne – optional

Process:  add all ingredients to a food processor and process until smooth.

Pasta and Chicken with Basil & Kale Pesto


4 cups cooked rigatoni pasta
1 cup cooked chicken breast, cut into bite-size pieces
¼ cup sun-dried tomatoes, diced
1 ½ cups basil & kale pesto
1 cup shredded mozzarella cheese
2 tomatoes, sliced
some basil leaves
dash of red pepper flakes

Process:  toss the pasta, sun-dried tomatoes and chicken with the pesto; add to a roasting pan prepared with a thin coating of olive oil; top with the cheese and sliced tomatoes; add the basil leaves and sprinkle with pepper flakes; bake for about 15 minutes in a 350F degree oven until cheese has melted and tomatoes are lightly browned.

pesto pesto


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