Basil, kale and chive pesto with spagettini / Hive top chef

Our garden is sad in some ways but It offered me some kale, basil and chives. Unfortunately after the harvest of basil, all of the plants started turning yellow. Perhaps too much water. I hope they can come back to me. I love basil so much.

I needed to make something without cooking much, due to the time that I had in a kitchen that is not mine.

The perfect solution for me was pesto. In the time it takes to whiz up the pesto, I can cook the pasta. The time starts with the boiling of the water after the greens are picked and washed.

Herb pesto
Fresh kale, basil, chives, oregano, a few garlic cloves, olive oil, lemon juice, walnuts and peanuts.

I didn't add the amounts of each of the herbs that I used. I feel that in this case it doesn't matter. It ended up being approximately 2 cups. I just added as much as I could put in the blender than added around 1/4 cup of olive oil, and 1/4 lemon juice. the salt was to taste and the lemon juice enhances the saltiness in my opinion. The nuts I used added up to around 1/2 cup. Traditionally pine nuts are used but I just use whatever I had and that was walnuts and peanuts which had a good taste anyway. I happen to love peanuts. Sometimes I use tahini (sesame paste) which works well for me also.

I don't have a food processor so it's a little difficult to blend using a small blender but eventually you get what you are looking for.

I coated the noodles with some of the pesto than top it with more.

I usually eat pasta with crushed chilies but this time I just used cayenne. I love my spicy food. This cayenne didn't have much kick though.

Often tomatoes are accompanied with basil, but this time I accompanied the basil with tomatoes.

Thanks for dropping by!