It's only fair to share... 5 Minute Kale Pesto, with kale, olive oil, garlic, pine nuts and a full cup of parmesan cheese is a delicious twist
on traditional basil pesto.
16 oz box pasta (I like cellentani or bowtie, but any short pasta will work) 6.7 ounce
jar traditional basil pesto 1/4 cup balsamic vinaigrette 1 1/2 cups cooked, chopped chicken breast 7 ounces sundried tomatoes in oil, diced 1/2 cup or more shredded mozzarella 1/4 Parmesan cheese 2 cups fresh spinach leaves
The ingredients I have listed in the recipe are basically for
a traditional basil pesto.
I decided to take
a traditional basil pesto and mix it with pistachios.
Fresh, garlicky pesto... maybe a nasturtium pesto if your weeds crop is flourishing right now, which will give your artichoke a slightly spicy kick, or just
a traditional basil pesto for a sweeter flavor.
Of course,
traditional basil pesto is awesome.
I like to change up the pesto sauces I make and this time I swapped
the traditional basil pesto with fresh arugula pesto.
This traditional basil pesto makes a zippy pizza sauce.
And if you want to skip the Kale Pesto,
a traditional basil pesto or red sauce can be substituted.
Parmesan lends a distinctive savory funk to
traditional basil pesto, but it isn't your only option — any hard, salty, aged cheese (Italian or not) will get you there.
This pesto has a much different flavor than
traditional basil pesto.
Spicy Cilantro Pesto, Makes about 1 Cup An appealing alternative to
traditional basil pesto, this goes well with a variety of foods.
With
traditional basil pesto you use pine nuts and Parmesan cheese.