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Pale Ale and Baby Kale Creamy Pesto

Pale Ale and Baby Kale Creamy Pesto this five minute sauce is a game changer.

Pale Ale and Baby Kale Creamy Pesto, this five-minute sauce is a game-changer. 


Pale Ale and Baby Kale Creamy Pesto this five minute sauce is a game changer.

If you’ve ever waited tables, you’ve had this nightmare.

You’re slammed. Every table in your section has been sat all at once, plus the section you’re covering for the guy who was cut early. You have 17 four tops. The computer is broken and the cooks aren’t making your food. The bar isn’t making your drinks and the runner is on a smoke break. Your heart is pounding. For some reason, you also can’t move as fast as you want, as if you’re trudging through waist-high mud. You’re being yelled at by every customer.

Pale Ale and Baby Kale Creamy Pesto this five minute sauce is a game changer.

I’ve worked with gang members in South Central Los Angeles but the only job that ever gave me nightmares was waitressing.  The pathetically over reaching people pleaser in me fills with anxiety at the thought of letting people down. Which is one (of the many) reasons I always have beer in my house, liquor in my bar, and even though I don’t drink it, white wine in my fridge.    This fear has also implanted in me the need to be ready to entertain at a moment’s notice. What if people come over! What if the FedEx guy is hungry! I’m like an Italian grandma, I just want to feed you. Until I figured out how easy it is to make pesto, I used to keep it stashed in my fridge for people feeding emergencies. Add it to potatoes, noodles, make a creamy pesto dip, even put it in some melted butter and serve with cocktail shrimp. It’s a got-to. It’s the most impressive thing you can make in five minutes. Unless of course, you’re too busy with serving 17 parties of 4 all at once.

 

Pale Ale and Baby Kale Creamy Pesto this five minute sauce is a game changer.

Pale Ale and Baby Kale Creamy Pesto

Ingredients
  

  • 2 cups packed baby kale
  • ½ cup basil leaves
  • ¼ cup pecans
  • 1 clove garlic smashed
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 3 tbs pale ale
  • 3 tbs olive oil
  • ½ cup sour cream

Instructions
 

  • Add the kale, basil, pecans, garlic, salt, pepper, and beer to a food processor. Process until well combined.
  • Add the olive oil in a slow steady stream until well combined.
  • Add the sour cream, pulse to combine.
  • Use immediately or store in an air-tight container in the fridge for up to a week.

 

 

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Comments


[email protected] February 13, 2015 um 2:25 am

I’ve never been a waitress but I have had dreams just like that. I think I actually have a fear of people waiting on me. This is the perfect quick fix for any occasion!

Reply

bev @ bevcooks February 14, 2015 um 7:47 am

THAT is freaking fabulous. I’m going to pretend to the be the FedEx man. Yep.

Reply

Thalia @ butter and brioche February 15, 2015 um 1:15 pm

Never have I made a pesto with kale before – or one that is as creamy and delicious as this. I definitely need to try out your recipe.. looks divine!

Reply

Katie February 17, 2015 um 9:59 am

I have that dream about once a week.
Thanks goodness for kale and pale ale!

Reply

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