Recipe: Pale Ale and Baby Kale Creamy Pesto

[lindseywinstead]

I love pasta.

Not exactly a groundbreaking confession, but true. I adore Italian fare, and a well-made pasta and sauce is difficult to beat. I admit that a classic pesto is one of my favorites, and the current trend to make "pesto" out of things other than basil, just because they are green, is a bit disheartening. This does not stop me from trying them. I simply wish there were another term to use other than pesto. Perhaps I am just more of a foodie snob than I care to admit. I shall discuss that with my therapist this Tuesday. In the meantime, I present to you a scrumptious green sauce made from baby kale and a touch of your favorite pale ale. It is surprisingly rich and satisfying. Creamy, flavorful, and healthy.

Pale Ale and Baby Kale Creamy Pesto

Ingredients

2 cups packed baby kale
½ cup basil leaves
¼ cup pecans
1 clove garlic, smashed
½ tsp sea salt
½ tsp black pepper
3 tbs pale ale
3 tbs olive oil
½ cup sour cream

Directions

• Add the kale, basil, pecans, garlic, salt, pepper, and beer to a food processor. Process until well combined.
• Add the olive oil in a slow steady stream until well combined.
• Add the sour cream, pulse to combine.
• Use immediately or store in an air-tight container in the fridge for up to a week.

Pale-Ale-and-Baby-Kale-Creamy-Pesto-2-681x1024.jpg (222.59 KiB) Viewed 752 times

Original recipe and discussion from The Beeroness @ http://thebeeroness.com/2015/02/13/pale ... eamy-pesto

[Brewbirds]

That sounds and looks great Lindsey. I wish I had some beer around to try it but I haven't got the brewing up and running yet, I have to work out a lack of space in our tiny rental.

I see you used pecans instead of pine nuts. I had it in my head that if it wasn't pine nuts and basil it wasn't pesto. I love pine nuts and wish I could find a fresher and less expensive source for them than the chain grocers.

Do you make your own pasta? I've been half thinking of trying it but not done a lot of research.

I've been on a foodie adventure of my own lately as well. Trying to cut some fat and sodium and using more vegies and whole grains etc.

I made some falafel, tahini and tabbouleh from scratch today for dinner. We're having more salads at lunch haven't had bacon at breakfast for months.

[lindseywinstead]

I see you used pecans instead of pine nuts. I had it in my head that if it wasn't pine nuts and basil it wasn't pesto. I love pine nuts and wish I could find a fresher and less expensive source for them than the chain grocers.

The original recipe called for pecans. I think that it would be even better with either walnuts or pine nuts, but pecans are much more economical. I stock up on pine nuts whenever the local discount grocery carries them (which is a few times a year) [ https://www.aldi.us/en/ ].

Do you make your own pasta? I've been half thinking of trying it but not done a lot of research.

I love making breads and pastas. It is much easier than one might think, it just takes a bit of practice. There are some great videos and online resources. Cooks Illustrated has a good tutorial for beginners @ http://www.cooksillustrated.com/feature ... -a-machine.

[Brewbirds]

Awesome, thanks for the link.

[Kealia]

I love pasta.

And He loves you, too.