KALE AND PISTACHIO PESTO SPAGHETTI
Kale adds a rich earthy note and brilliant green color to this hearty pesto. This makes about 1-1 1/2 cups pesto, which would also be good on fish, chicken, pork, or steak.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale.
- Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta.
- While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and parsley and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to incorporate.
- Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side.
Nutrition Facts : Calories 470 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 2 milligrams, Sodium 358 milligrams, Carbohydrate 67 grams, Fiber 12 grams, Protein 16 grams, Sugar 3 grams
KALE PESTO CHICKEN BREASTS
Using LG's range/cooktop, chicken breasts are seared until juicy, then topped with a kale pesto with herbs.
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 1. Pulse the garlic and almonds in a food processor until finely chopped. Add the kale leaves and pulse until chopped. Add the basil leaves and pulse until finely chopped. With the machine running, add ½ cup oil in a steady stream. Scrape the sides of the bowl. Pulse in the cheese. Season to taste with salt and pepper. Divide among serving plates. 2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 2 pieces to the skillet. Cook, turning once, until browned and just cooked through, about 5 minutes. Transfer to the serving plates. Repeat with the remaining oil and chicken. 3. Garnish with the basil and serve.
CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO
Categories Chicken Nut Poultry Roast Low Carb Quick & Easy Dinner Pistachio Cilantro Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
- Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
- Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
- Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.
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