Carrot Bolognese with Kale Pesto

Carrot Bolognese with Kale Pesto

This flavorful pasta sauce from Saxon + Parole in New York City has all the savory richness of traditional meat sauce, but it’s made with plant-based ingredients. The kale pesto, prepared with pumpkin seeds and a trio of herbs, is a powerhouse of flavor and nutrition. Ingredients For the Bolognese: 1 bunch Basil 4 Carrots 1 ½ Onion 3 Celery Stalks 1 head Garlic 1 Jalapeno 4  Tbsp (60 mL) Extra Virgin Olive Oil ¾ cup (55 mL) Red Wine ¼ Allspice, Ground ½ Cinnamon Stick ½ Bay Leaf 2 cup (500 mL) San Marzano Tomato, Crushed 1 cup (240 mL) Whole Milk 2 Tbsp (30 mL) Soy Sauce ½ Tbsp (5 grams) Kosher Salt Kosher Salt (as needed) For the Pesto: 1 bunch Kale ¼ cup (15 grams) Parmesan Cheese, Grated 1 Garlic Clove 1 ½ Tbsp (15 grams) Pumpkin Seeds, Toasted ½ cup (9 grams) bunch Cilantro Leaves 2 Tbsp (5 grams) Chives, Thinly Sliced 1 cup (19 grams) Basil Leaves 2 Tbsp (17 grams) Cojita Cheese, Crumbled 1 Lemon ¼ cup (60 mL) Extra Virgin Olive Oil Kosher Salt (as needed)   The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

Hungry yet?

Purchase the Hestan Cue System to start cooking.

Hestan Cue helps you cook to perfection, everytime

Learn More
As Seen In: