Escarole Pesto Pasta

Serves 1
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Directions

  1. 1Rough chop the escarole.
  2. 2Rough chop the escarole.
  3. 3Rough chop the escarole.
  4. 4Wash the chopped escarole and core.
  5. 5Wash the chopped escarole and core.
  6. 6Wash the chopped escarole and core.
  7. 7Add about a quarter cup of olive oil to a large pan over medium heat.
  8. 8Add about a quarter cup of olive oil to a large pan over medium heat.
  9. 9Add about a quarter cup of olive oil to a large pan over medium heat.
  10. 10Add 8 to 10 whole peeled garlic cloves to the pan.
  11. 11Add 8 to 10 whole peeled garlic cloves to the pan.
  12. 12Add 8 to 10 whole peeled garlic cloves to the pan.
  13. 13Add all of the washed escarole to the pan.
  14. 14Add all of the washed escarole to the pan.
  15. 15Add all of the washed escarole to the pan.
  16. 16Optionally, add a pinch of red pepper flake.
  17. 17Optionally, add a pinch of red pepper flake.
  18. 18Optionally, add a pinch of red pepper flake.
  19. 19Sauté the escarole for about 3 to 4 minutes until it's wilted down but still has some texture.
  20. 20Sauté the escarole for about 3 to 4 minutes until it's wilted down but still has some texture.
  21. 21Sauté the escarole for about 3 to 4 minutes until it's wilted down but still has some texture.
  22. 22Use a slotted or perforated spoon to pick the escarole and garlic out of the pan, leaving as much liquid behind as possible.
  23. 23Use a slotted or perforated spoon to pick the escarole and garlic out of the pan, leaving as much liquid behind as possible.
  24. 24Use a slotted or perforated spoon to pick the escarole and garlic out of the pan, leaving as much liquid behind as possible.
  25. 25Lay the escarole and garlic out into a flat surface like a plate or a half-sheet tray to cool down.
  26. 26Lay the escarole and garlic out into a flat surface like a plate or a half-sheet tray to cool down.
  27. 27Lay the escarole and garlic out into a flat surface like a plate or a half-sheet tray to cool down.
  28. 28While the escarole cools, pick the leaves off about one full bunch of basil.
  29. 29While the escarole cools, pick the leaves off about one full bunch of basil.
  30. 30While the escarole cools, pick the leaves off about one full bunch of basil.
  31. 31Once the escarole and garlic are cooled, pick it up with your hands and squeeze out as much moisture as possible into a food processor.
  32. 32Once the escarole and garlic are cooled, pick it up with your hands and squeeze out as much moisture as possible into a food processor.
  33. 33Once the escarole and garlic are cooled, pick it up with your hands and squeeze out as much moisture as possible into a food processor.
  34. 34Give it a light pinch of kosher salt.
  35. 35Give it a light pinch of kosher salt.
  36. 36Give it a light pinch of kosher salt.
  37. 37Give the mixture a couple of pulses to get the garlic a head start.
  38. 38Give the mixture a couple of pulses to get the garlic a head start.
  39. 39Give the mixture a couple of pulses to get the garlic a head start.
  40. 40Scrape down the sides of the food processor.
  41. 41Scrape down the sides of the food processor.
  42. 42Scrape down the sides of the food processor.
  43. 43Add the juice from two lemons.
  44. 44Add the juice from two lemons.
  45. 45Add the juice from two lemons.
  46. 46Add all of the basil.
  47. 47Add all of the basil.
  48. 48Add all of the basil.
  49. 49If it's not quite pureeing to your desire, add a little drizzle of olive oil.
  50. 50If it's not quite pureeing to your desire, add a little drizzle of olive oil.
  51. 51If it's not quite pureeing to your desire, add a little drizzle of olive oil.
  52. 52Puree until you get the texture that you like.
  53. 53Puree until you get the texture that you like.
  54. 54Puree until you get the texture that you like.
  55. 55Portion your pesto into a container for future use.
  56. 56Portion your pesto into a container for future use.
  57. 57Portion your pesto into a container for future use.
  58. 58Cook your favorite pasta.
  59. 59Cook your favorite pasta.
  60. 60Cook your favorite pasta.
  61. 61Pull the pasta straight out of the water and into a bowl with about a half a cup of pesto, a quarter cup of Parmesan cheese, and optionally, about a tablespoon of cold butter.
  62. 62Pull the pasta straight out of the water and into a bowl with about a half a cup of pesto, a quarter cup of Parmesan cheese, and optionally, about a tablespoon of cold butter.
  63. 63Pull the pasta straight out of the water and into a bowl with about a half a cup of pesto, a quarter cup of Parmesan cheese, and optionally, about a tablespoon of cold butter.
  64. 64Mix the pasta until the sauce emulsifies.
  65. 65Mix the pasta until the sauce emulsifies.
  66. 66Mix the pasta until the sauce emulsifies.
  67. 67Serve and top with more Parmesan cheese if desired.
  68. 68Serve and top with more Parmesan cheese if desired.
  69. 69Serve and top with more Parmesan cheese if desired.

Ingredients

  • 1 head Escarole
  • 1 head Escarole
  • 1 head Escarole
  • 0.25 cup Olive oil
  • 0.25 cup Olive oil
  • 0.25 cup Olive oil
  • 9 Whole peeled garlic cloves
  • 9 Whole peeled garlic cloves
  • 9 Whole peeled garlic cloves
  • 1 pinch Red pepper flake
  • 1 pinch Red pepper flake
  • 1 pinch Red pepper flake
  • 1 bunch Basil
  • 1 bunch Basil
  • 1 bunch Basil
  • 1 pinch Kosher salt
  • 1 pinch Kosher salt
  • 1 pinch Kosher salt
  • 2 Lemons
  • 2 Lemons
  • 2 Lemons
  • 0.25 pound Pasta
  • 0.25 pound Pasta
  • 0.25 pound Pasta
  • 0.25 cup Parmesan cheese
  • 0.25 cup Parmesan cheese
  • 0.25 cup Parmesan cheese
  • 1 tablespoon Cold butter
  • 1 tablespoon Cold butter
  • 1 tablespoon Cold butter

Equipment

KnifePanSlotted or perforated spoonSheet trayFood processorMortar and pestleMokaheteStick blenderTongsBowlPot

Tips

  • Pistachios or pumpkin seeds are good additions to the pesto.
  • To double basil production, pinch the top of the stem where two baby stems are growing. These baby stems will grow into two main stems.