Pesto, like hummus, is one of those things that’s nearly as easy to make at home as it is to buy at the store. The fun part about making it at home are the different variations you can experiment with to make it to your own liking. And you know I love making recipes with kale…like my favorite kale salad and kale greek yogurt dip!
I’ve made so many different types of pesto, but this one is one I keep coming back to. Whether it’s about fitting extra greens into the day or simply the taste alone, I’m all about it. It’s not as rich as classic pesto, so I feel like I can add it to just about anything! Eggs – yes. Sandwiches (in place of mayo!)- yes. Toasts- yes (see below!). As a veggie dip – heck yeah. I’m also thinking this would be a great way to add more greens to your kiddies diets too. I haven’t tried it on Evie yet, but I’m sure added to some rice or black bean pasta spirals with a sprinkle of organic cheese on top would make the perfect healthy meal for a toddler!
Toast numero uno is kale pesto, shredded parmesan, sliced baby tomatoes, and roasted asparagus. Toast number two has hummus, micro greens (I get them from Trader Joe’s), and wild alaskan smoked salmon with cracked pepper on top. Toast number three has smashed avocado with sea salt, radishes, and toasted hemp seeds. All “toasts” are on gluten free multigrain crisp breads (“Cracklebread”) by Natural Nectar. I can’t get enough!!!
- 2 cups kale (curly or dino - I used curly), stems removed
- 1/4 cups walnuts
- 1/4 cups pinenuts (optional)
- 1/2 cup cold pressed olive oil
- 1 clove garlic
- 1/4 cup fresh basil leaves
- juice of 1/2 lemon (meyer or regular)
- Combine all ingredients in a food processor or Vitamix until smooth. Store in a mason jar or other air tight container. Keep in the fridge for up to a week or two.
- Organic when possible! I did use pine nuts in mine!