Say "pesto," and many people automatically will think of the classic combination of Italian basil, crushed garlic and European pine nuts blended with Parmigiano-Reggiano and olive oil. That doesn't mean you can't be creative with other ingredients.
This tasty alternative adds chopped kale and walnuts to the mix, which adds a bright, herby punch to any dish. Here it's paired with crispy, oven-baked eggplant and long, flat pasta.
Pesto is so easy to whip up, it's a good idea to make a double batch. It can be stored, covered with plastic, in the refrigerator for up to seven days or in the freezer for three months.
