Kale Pesto

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Kale Pesto
This is the perfect recipe to use up the kale, or spinach left in your garden or fridge before it starts to go bad! This recipe adds a little zip to your pizza, pasta, or sandwiches! Instructions geared for ages 8 & up
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 3 cups kale and/or spinach
  2. 1 cup fresh basil
  3. 1 cup extra virgin olive oil
  4. 2 tablespoons lemon juice
  5. 2 garlic cloves
  6. ½ cup of pistachios, almonds, pine nuts, or walnuts (omit if there is a nut allergy)
  7. 1 cup parmesan cheese, or grana padano
  8. salt and pepper to taste
Instructions
  1. Have child(ren) add all ingredients to a blender.
  2. Have a parent or older child(ren) blend till smooth. Add water, if needed, to get the consistency you like.
Notes
  1. Tip: You can freeze leftovers in ice cube trays for later use.
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