Kale Pesto Alfredo

I have so much kale in my garden, and I can only do so much with it. This recipe just combines kale pesto with a homemade Alfredo, which was an experiment that turned out wonderfully. Put it on bread or pasta, or freeze it in cubes and use it to complement chicken, steak, or veggies.

Step: 1

Combine kale, Parmesan cheese, olive oil, pine nuts, garlic, salt, and pepper in a food processor; blend until pesto is combined.

Step: 2

Place butter and chopped garlic in a saucepan over medium heat. Cook until garlic starts to brown, about 3 minutes. Add milk and Parmesan cheese; stir until incorporated and heated through, about 5 minutes.

Step: 3

Remove saucepan from heat. Add pesto to the saucepan and stir until incorporated.

Per Serving: 473 calories; protein 16.6g; carbohydrates 17.9g; fat 39.3g; cholesterol 49.6mg; sodium 491.6mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .