When I joined a CSA this year to get fresh vegetables my kids were very clear on one thing – they weren’t eating any kale! This week was the fourth week of vegetable boxes, and it included a huge bunch of curly kale! I wasn’t sure how I was going to eat all this kale by myself, but luckily while I was browsing the P&Geveryday website I discovered the perfect article for me, “3 Simple Ways to Sneak Kale into Your Diet.” The third tip was something I had never thought of before – make Kale Pesto.
My kids don’t like kale, but they do like pesto! So I combined the Kale with the Garlic Scapes I also received from the CSA, for a simple and tasty pesto. These two vegetables work well in a pesto, because the kale helps cut the garlic flavor of the scapes, so that the resulting pesto has a mild but not overwhelming garlic flavor.
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The article suggested just substituting 1/2 cup of kale in your favorite pesto, and blending it up. It is simple, and as long as my kids don’t read this post I don’t think they will ever know they are spreading kale on their pasta! I added more than 1/2 cup of kale to my pesto, and blended it with almonds instead of the traditional walnuts, and it tastes delicious and garlicky!
- 4 garlic scapes
- 2 large kale leaves
- 8 basil leaves
- 1/2 cup almonds
- 1 teaspoon salt
- 1/8 cup lemon juice
- 1/4 cup olive oil
- Put the kale, garlic scapes and basil in a food processor and pulse until minced.
- Add the almonds and the salt and pulse until the almonds are finely nice.
- Turn the processor on continuously and pour the lemon juice and olive oil in as it runs.
Nutrition facts are estimates.
Nutrition Information:Yield: 10
Amount Per Serving: Calories: 103 Saturated Fat: 1g Sodium: 238mg Carbohydrates: 4g Protein: 2g
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.