Pasta with kale and hazelnut pesto

 The photograph isn’t particularly mouth-watering, but you don’t eat the photo; you eat what’s in the photo, and I think that passes the taste test rather nicely. 

   There are many variations on the classic pesto which uses pine nuts, basil, and cheese, and this is one of them. This is the season for nice greens, which aren’t paired with pasta as often as I think they could be. Either kale or mustard is good here, although for a bit less bite, you could use chard or collards. I suggest not using spinach because it would cook down to almost nothingness in this recipe and wouldn’t produce as much “presence” as the heartier greens. 

   If it’s at all possible for you to use walnut, almond, or hazelnut oil instead of olive, please do so. It adds quite a lot to the pesto. Do not, by the way, be tempted to use sesame oil. That’s a whole different commodity which wouldn’t work in this recipe.

Hazelnuts, 1/2 c

Garlic, 1 clove

Parsley, 1/2 c

Fresh oregano leaves, 2 Tbs

Extra virgin olive oil or nut oil, 1/2 c

Salt and pepper

Kale or mustard greens, a rather large bunch

Olive oil, 1 Tbs

Beef stock or broth, 1+ cup

Shallot, 1 chopped

Pepper

Pasta, 8 oz.

Red chile flakes

Toast the nuts and place in a blender or processor along with the garlic, parsley, oregano, and oil and mince. Add the salt and pepper. Set this aside.

Trim the leaves of the greens from the stems, keeping the former and discarding the latter. Finely chop the leaves. Heat the olive oil in a pot large enough to accommodate the greens, then add the shallot and saute briefly, then the greens. Add the broth, cover the pot, and simmer for a few minutes. Add pepper. 

In the meantime, cook the pasta, drain it and return to its pot. Add the greens and broth mixture and mix. Turn out to plates, making sure some of the broth is included. Top with the hazelnut pesto. Add the chile flakes if you like a bit of a kick.

This recipe makes two to three servings.