Last month when Angie was visiting me for an in-person work week (she lives all the way across the country in DC!), I came up with a recipe on the fly that ended up being quite tasty. I was a little unsure of the combination of basil and pork, but let me tell you it is divine!
A couple other selling points about this recipe–it only has a few ingredients, takes less than 20 minutes to make, and there is only one pot to clean up at the end of your meal. Add some bonus points in for adaptability (I’ve tried it with beef and lamb!) and it sure is a winner.
- 2 lbs ground pork
- ½ cup extra virgin olive oil
- 2 cups fresh basil, tightly packed (about the contents of a 4-oz container)
- 1 clove garlic
- 1 lemon, juiced
- ½ tsp sea salt
- 1 bunch kale
- Gently pre-heat a skillet on medium-high heat for a minute. When it is ready, add the ground pork, breaking up in to bits and cooking for 10-15 minutes, stirring, until browned.
- In the meantime, place the olive oil, basil, garlic, lemon juice, and salt into a blender. Blend for 30 seconds or just until incorporated (or more, if you like a more blended pesto). You may need to use your tamper here, or stop the blender to scrape the sides down--whatever works!
- Once the pork has reabsorbed all of the fat and started browning, add the kale to the skillet and continue cooking for a few minutes, being sure to stir occasionally.
- Turn off the heat and add the pesto to the skillet. Stir to combine and serve warm.