It is so much easier to eat your greens when they’re coating a carb and when all you have to do is toss things into a food processor. Pesto becomes a big part of my diet in the summer (it’s light, tastes fresh, and is tangy). But by incorporating kale, which peaks in the fall, takes this dish for a spin that allows it to be enjoyed in the colder months too.
What you’ll need
- 2 cups of kale
- 1 cup of parm
- 1/2 cup of pine nuts
- 1/4 cup of basil
- 3 tbsp. of olive oil
- Juice and zest of one lemon
- Salt, pepper
How to make it
- Massage the kale and add it to the food processor with the olive oil. Pulse on medium and add more olive oil as necessary.
- Add the rest of the ingredients, and continue to pulse.
- Toss with your favorite pasta.
- Plate, serve, enjoy, wonder why you ever made pesto without kale in the first place.
Come on – how easy was that recipe? It’s quick with low clean up. Perfect for a weeknight dinner.
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