My cooking style has adapted as I've spent the last year learning how to cook for two. It's been a fun challenge trying new recipes for a person with their own food preferences and allergies. Goodbye, raw olive oil. Some nights I could just eat soup and call it dinner, but that's not his style. He needs something heartier and preferably with chicken. I wish I would have written down all the recipes I've tried with checkmarks for yes, definitely make again or a big X for no, never again. Don't get me wrong, I still make my favorite dishes and enjoy soup for dinner, but I make something extra for him (or he makes french toast). It's all about compromise.
Kale pistachio pesto
2 c uncooked kale, chopped
1/3 c pistachios, shelled and unsalted
1/4 olive oil
2 garlic cloves, minced
1/4 tsp red chili flakes
1 tsp lemon zest
juice of one lemon
1/4 c parsley, roughly chopped
1/4 tsp sea salt
1/4 tsp pepper
Bring a pot of water to a boil, toss in the kale along with a pinch of salt. Let cook until the leaves turn bright green, almost 2 minutes. Then submerge leaves into a bowl of ice water to stop them from cooking. Squeeze kale to get all the excess water out. Set aside.
Heat olive oil over low-to-medium heat. When it's hot, add the garlic and red chili flakes. Cook until fragrant about 4 minutes.
Add oil, pistachios, lemon zest, lemon juice, parsley, sea salt, pepper, and kale to a food processor. Process until smooth. Add more oil, if it's too dry. Now mix into just cooked pasta, whole grains, or spread onto a pizza.