Caesar-Style Kale Pesto Pasta


  • 1 head garlic
  • ¼ cup extra virgin olive oil (EVOO), plus additional for drizzling
  • Salt and pepper
  • 1 pound spaghetti
  • 1 bunch kale, thick stems removed and discarded, leaves shredded
  • 1/3 cup grated Pecorino Romano cheese (a generous handful), plus more for serving
  • Juice of 1 lemon
  • + 4 more ingredients
    • 1 tablespoon Dijon mustard
    • 1 teaspoon anchovy paste
    • 1 teaspoon Worcestershire sauce
    • 3 tablespoon pine nuts, toasted

Preparation Pre-heat the oven to 400°F. Cut the end off the garlic bulb, exposing the tops of the cloves. Place on a piece of foil; drizzle with EVOO, salt and pepper. Wrap the garlic up in the foil and roast for 45-50 minutes. Let cool, then squish out the garlic cloves from the skins into a...

View full recipe at SpringPad


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