I love playing around with recipes and since I have a truck load of kale on hand at all times, I figured I'd give kale pesto a shot. Wow! This recipe not only delivers a delicious kick of flavor, but it's loaded with healthy ingredients to help you fit back into those skinny jeans! Happy Eating!
Kale & Pistachio Pesto Squid Panzanella Salad
- 1 loaf francese bread, large cube
- 1 tablespoon olive oil
- 3 cups kale
- 1 clove garlic
- 1/4 cup pistachios
- 2 tablespoons grated parmigiano-reggiano or parmesan cheese
- 1 jalapeo pepper, seeded and diced
- kosher salt and pepper
- 1/2 cup extra virgin olive oil
- 1 pound calamari rings or squid rings
- 2 vine-ripened tomatoes, large dice
- 1 english cucumber, large dice
- 1/2 red onion, large dice
To make the croutons:
Preheat oven to 400*. Drizzle olive oil over cubed bread and season lightly with salt and pepper. Place on foil-lined baking sheet and bake for 10-12 minutes. Remove and set aside.
To make the pesto:
In a large food processor, add the kale, pistachios, garlic, cheese, jalapeo, salt, pepper, and olive oil. Pulse to combine and add extra oil if not smooth enough for your liking. Use 2 tablespoons and mix with thawed calamari rings. Heat a skillet over medium heat and cook the rings for 5 minutes. Remove and set aside.
To assemble the salad:
Place diced veggies, croutons, and torn basil in a large bowl and toss. Drizzle with 1 tablespoon of olive oil and season with kosher salt and cracked black pepper. Place pesto squid on top of salad and serve immediately.