Kale & Basil Pesto

I’m Italian, so pesto is a staple.  I like to add nutrients to every dish where I can, hence, kale.  We use organic ingredients, especially for leafy greens.  They tend to have more pesticides when non-organic.

As you can see, my toddler approves of the “hidden veggies!”


Kale, curly, 1 bunch

Basil, 3 C

Walnuts, 2 Tbsp

Parmesan Cheese, 2 Tbsp

Garlic, 5 cloves, chopped

Olive Oil, 3-5 Tbsp

Lemon Juice, fresh, 1 Tbsp

Salt, 1 tsp

Whole Wheat Pasta, 16 oz


  • Bring a pot of water to boil.  Cook pasta per package directions omitting salt.
  • Rinse kale and basil.  Combine basil, garlic, walnuts, and cheese into a food processor.  Add 2 Tbsp olive oil.
  • Pulse until blended.  Add the kale.  Pulse until smooth.
  • Simmer pesto in a small pot.  I like to do this to cut the harshness of the garlic.
  • Add the lemon juice to the pesto.
  • Mix with pasta and enjoy!  Sprinkle some more cheese if desired.
  • Serve with green beans.


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