Isn’t this kale gorgeous? The pink color that is stroked around each photo is from the swatch color in the kale.
This is what the kale looks like when it’s in the ground:
I hadn’t grown Kamone Red Kale before. It’s used in a lot of landscaping because it’s arty-looking.
I decided to make pesto from this kale. I thought it was SO delicious. My husband and son said the dish tasted a little bitter (probably because of their delicate Norwegian palates), but I couldn’t taste bitterness at all!
So, use Curly Kale instead, if you wish:
Curly Kale is good for when you want to make Kale Chips.
Here is my Kale Pesto that I made last night, using bow tie pasta:
Critic Housewife Kale Pesto
- 2 packed cups of kale
- 2 sausages, any flavor, casings removed
- salt to taste
- 2 cloves garlic
- 3 tablespoons walnuts, lightly toasted in a dry skillet
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 – 1 pound box bow tie pasta
- 1 cup cranberries or raisins (optional)
- Thoroughly wash kale. Cut out middle stem. Cut into bite-sized pieces. Put in food processor.
- Cook loose sausage and cranberries in a fry pan until sausage is done. Set aside and keep warm.
- Cook the pasta in a stock pot until al dente. Strain water and put pasta back into stock pot.
- Add salt, garlic and walnuts to food processor. Process until it’s the right consistency for you. Scrape down sides of processor.
- Add cheese to food processor. While processing, slowly add the olive oil. Process until it’s the right consistency for you.
- Add the sausage mixture to the pasta.
- Add the pesto to the pasta.
- With a spoon, gently mix pesto into pasta until the pasta is thoroughly coated.