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Ingredients
1 bunch basil, washed
2 cups kale, washed and chopped
3 cloves garlic, chopped
1/4 cup parmesan cheese
1/4 cup pine nuts
1 cup olive oil
1 tablespoon salt
1 teaspoon pepper
2 cups tomato, cut into medium dice
1 tablespoon olive oil
1 teaspoon garlic, chopped
Salt and pepper, to taste
1 cup goat cheese
Yield
Serves: 8-10
Preparation
Preheat oven to 400°F.
Combine first eight ingredients in a blender and blend until smooth.
Toss the tomatoes, olive oil, garlic, salt and pepper together in a bowl. Place tomatoes on a lightly oiled sheet pan and roast in the oven for 8-10 minutes. Remove from the oven and mix into the kale pesto.
Transfer mixture into a baking dish and spoon dollops of goat cheese on top. Bake in oven for 10-12 minutes or until hot. Serve with pita chips, grilled or toasted bread, or raw veggies for dipping alongside.
Fried Chicken Doesn't Get Any More Southern Than This!
Chef Shawn Davis shares his generations-old family recipe for southern fried chicken, served alongside collard greens braised with a smoked turkey wing.