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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."

Ingredients :

• Pesto:
• 1 bunch kale, stemmed
• 1/2 cup grated Parmesan cheese
• 5 tablespoons olive oil
• 1/4 cup pine nuts
• 1 clove garlic
• salt and ground black pepper to taste
• Alfredo Sauce:
• 3 tablespoons butter
• 1 clove garlic, chopped
• 1 1/2 cups whole milk
• 1/2 cup grated Parmesan cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 25M

• Combine kale, Parmesan cheese, olive oil, pine nuts, garlic, salt, and pepper in a food processor; blend until pesto is combined.
• 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.
• Remove saucepan from heat. Add pesto to the saucepan and stir until incorporated.

Notes :

• You can substitute spinach for kale.
• Substitute Romano cheese for the Parmesan if preferred.
• Substitute margarine for the butter if desired.

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