Spaghetti Squash and Kale Pesto: featuring local produce

Kale is not something that I use often, mainly because I am not familiar with it. After A Dash of Zest posted about her Kale Pesto Pasta, I filed this recipe in my brain under “must try soon”. Here is a perfect chance: we got a lot of kale from Transpire Organic.

Buying a share has definitely allowed me to try different vegetables. This was my first time working with spaghetti squash and it was awesome.

Cooking the squash was very simple: preheat the oven to 350 degrees Fahrenheit, bake for 35 minutes. Voila, stringy squash that works well as spaghetti.

I did some experimenting with pine nut and kale to make pesto. What is pesto, really?

Pesto – it is a sauce from northern Italy and traditionally contains pine nuts, garlic, basil, olive oil, fiore sardo (cheese), and parmesan cheese.

1/2 cup pine nuts
2 garlic cloves
4 cups chopped kale
1/3 cup parmesan cheese
1 cup of olive oil
ground pepper
lemon juice

I used the food processor to puree the ingredients together. The amount of lemon juice, olive oil and ground pepper can be altered. One thing I love about this is that you can easily modify the recipe to suit your taste.

Serve the pesto over hot spaghetti squash! This makes a good vegetarian meal!



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