Easiest green Italian herb sauce made with kale, basil leaves, pine nuts, salt, garlic, Parmigiano-Reggiano (Parmesan cheese) and olive oil. Use this kale pesto as a spread for bread loafs, salad dressing or tossed with brown rice pasta and tomatoes.
This past week started a whole new chapter for us having a child in school. Not just pre-school anymore but big boy school! There are happy tears shedding around the house that my baby is growing up fast and happy tears that I have more time to put into this blog (another one of my babies)!
I was sitting on the sofa with my hubby last night, and I had to ask him, “What is the purpose of my blog? Why am I doing this and does it take time away from, most importantly, my family? What is the end goal and how am I putting good into the world through it?” First his response is, “We go over this all the time, babe. You are providing easy healthy recipes to help encourage others to eat healthy REAL foods. The end goal is taking care of yourself so you can take care of others around you.” So beautifully put sweetheart. Those little words along with your emails, comments and online connections that are made are what help keep this blog going. A BIG thank you friends!
If you haven’t met me personally, let me introduce to you that I am a workaholic and type A personality. I love things organized, clean and well planned out which is a challenge with kids! When I first had Chase I found it really easy to work from home and manage a family. Those three hour naps came in handy for making healthy food for my family, shooting photos and writing about it.
After Curren was one it became a bit of a struggle to find the focus time I wanted. I have to really plan everything out into time blocks even if that is only 30 minutes once or twice a day to feel like things are getting accomplished. My family always comes first but I feel anxiety inside if I do not get a bit of creative time into each day. I think a lot of us creative folks are like that. It is important to make sure those creative needs are met. Anytime something is created in the kitchen, like developing this kale pesto recipe, I feel a little closer to my happy bubbly little self… hence being a better mama and wifey!
Lets get creative with pesto, shall we? Store bought pesto is one of those convenience foods. Whenever I’m trying to think of what to make for dinner I browse the grocery store aisles getting ideas. Occasionally I come home with a jar of pesto to have on hand, but it tastes so much better homemade from fresh sweet basil “the king of herbs”.
There are many variations of Italian pesto sauce and it can be made with either European pine nuts or walnuts. Walnut pesto is one of my favorite additions over arugula salad with fresh heirloom tomatoes and goat cheese. I also love it tossed with brown rice pasta like in my cilantro pesto pasta.
I always keep kale in our freezer for smoothies. Kale is one of the most nutrient dense foods on the planet packed with vitamins, minerals, low in fat and consists of only 33 calories per cup. We had a bunch of kale and basil that needed to be eaten so I blended the two leafy greens together with garlic, olive oil, pine nuts, Parmesan cheese, salt, pepper and a splash of fresh lemon juice.
This kale pesto over toasted baguette bread was devoured in minutes!
We served it for dinner last week with tomato basil soup and boy was it delicious! My husband kept telling me he felt like he was out at a gourmet restaurant!
Kale pesto only takes 5-quick minutes to blend all the ingredients together and will last for about a week in the refrigerator in an air tight container.
Basil and Kale Pesto Sauce
- 2 cups of organic Tuscan kale leaves chopped
- 1 cup of fresh Italian sweet basil leaves packed
- 1/2 cup olive oil
- 1/2 teaspoon of Himalayan salt
- 1/4 teaspoon of freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves minced
- Add all ingredients to a blender and blend until smooth.
- Store in an airtight container in the refrigerator for 5-7 days.
- Makes about a 1/2 cup.