I’ve had a huge bag of kale sitting in the refrigerator for two weeks. Maybe longer. I’m not sure how it even survived this long, but I purchased it with hopes that I would roast it or turn it into a delicious sausage and potato soup. Neither happened. Why do I always have high hopes for vegetables and then let them sit? But today I decided to make a kale pesto. Have you guys heard of kale pesto? Its just as it sounds, pesto made with kale instead of basil. The birth of a new recipe! I’m on an undeclared mission to eat more fruits and vegetables. A mission that I’m determined can be beautiful, delicious and healthful. Vegetables can be exciting! Especially with exclamation

points. This recipe was simple, I just threw everything into the food processor until it tasted right to me. Completely fail proof. You start with a big bag of rinsed kale, about eight or nine cups. Stuff the kale into your food processor and close the lid. Let it whirl until your kale turns into a paste. With your machine still running, add 2-3 T olive oil, 1/4 cup nuts (I used roasted/salted cashews), 1/2 t salt, 2-3 cloves of garlic and about a half cup of parmigiana cheese. That’s it! Kale pesto is tangy and a little spicy. I plan on mixing it together with a huge bowl of roasted vegetables and pasta for dinner tonight.

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Kale Pesto Recipe