Escarole Pesto Pasta

Serves 1
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Directions

  1. 1Rough chop the escarole.
  2. 2Wash the chopped escarole and core.
  3. 3Add about a quarter cup of olive oil to a large pan over medium heat.
  4. 4Add 8 to 10 whole peeled garlic cloves to the pan.
  5. 5Add all of the washed escarole to the pan.
  6. 6Optionally, add a pinch of red pepper flake.
  7. 7Sauté the escarole for about 3 to 4 minutes until it's wilted down but still has some texture.
  8. 8Use a slotted or perforated spoon to pick the escarole and garlic out of the pan, leaving as much liquid behind as possible.
  9. 9Lay the escarole and garlic out into a flat surface like a plate or a half-sheet tray to cool down.
  10. 10While the escarole cools, pick the leaves off about one full bunch of basil.
  11. 11Once the escarole and garlic are cooled, pick it up with your hands and squeeze out as much moisture as possible into a food processor.
  12. 12Give it a light pinch of kosher salt.
  13. 13Give the mixture a couple of pulses to get the garlic a head start.
  14. 14Scrape down the sides of the food processor.
  15. 15Add the juice from two lemons.
  16. 16Add all of the basil.
  17. 17If it's not quite pureeing to your desire, add a little drizzle of olive oil.
  18. 18Puree until you get the texture that you like.
  19. 19Portion your pesto into a container for future use.
  20. 20Cook your favorite pasta.
  21. 21Pull 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.
  22. 22Mix the pasta until the sauce emulsifies.
  23. 23Serve and top with more Parmesan cheese if desired.

Ingredients

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

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