Love your Veggies & a Recipe.

You might recall a while back when I posted about a really yummy veggie based meal I made for Lent that involved a grilled cheese sandwich with Kale Pesto. It was so yummy. I admit, sometimes I might come across as a food snob. I try not to be, really. I just love good food. Anyway. Eating a plain ol' grilled cheese doesn't do much for me. My kids don't mind a slice of orange cheese on some toasted bread, and honestly there is NOTHING wrong with that. I've chomped one down in a hurry on more than a few occasions. It's nice to kick it up a little and play to my grown up taste buds sometimes. You know what I mean... Like when you secretly put mashed up butternut squash in their Mac and Cheese and smile with glee as they devour it. And really, that little bit of something extra really does add something special to your meal. I try not to hide veggies in my kids food because I want them to learn to enjoy them. (So far so good--fingers crossed/knock on wood.)

We have been getting these glorious boxes of organic produce once a week and it helps for the kids to see how beautiful the fresh produce is. It's healthy, it tastes so much better than store bought, the items are pretty to look at, and it challenges you to eat a little differently (healthy).

 So, here we are getting all this great produce! We had a growing collection of Kale and I didn't want it to go bad before I could cook it all up. I love it sauteed with some olive oil, garlic, and a little salt. You can only put that in front of children so many times before they start to look for alternate ways to dispose of it. (I discovered our dog loves Kale. Weird, but ok. I guess he likes healthy food, too.) Pesto is the answer. Not only can you freeze it and save it for later but it's delicious on sandwiches, mixed into hummus, on pasta, or with pita chips. There are a ton of ways in which you can use pesto to spice things up a bit. In my case, I've been loving it on my grilled cheese. It's especially good with fresh mozzarella. Give it a go!
You will need:
  • A bunch of Kale, roughly chopped
  •  1/2 cup of nuts, I used toasted cashews since that's what I had on hand. (Good alternatives are pine nuts, almonds, or walnuts.)
  • 1 clove of garlic
  • salt and pepper to taste
  • 1/2-3/4 cup olive oil
In a blender or food processor put your kale, nuts, and clove of garlic. It helps if you start blending a little before adding the olive oil. Give your kale, garlic and nuts a few pulses, and then you can start adding your olive oil. I find it's a "sight" thing, with measuring the olive oil. Blend until you get a smooth texture and it starts to emulsify. It won't take long, maybe a minute or so. When it's all blended, season with salt and pepper.

Kale pesto has a distinctly different flavor than the basil pesto that you might be used to, but it's delicious none the less. It's a lovely alternative to the traditional pesto and a great way to use up those fresh leafy greens. If you would like to save it for a later date, you can split it up into an ice cube tray, freeze it over night, and empty them into a ziplock to take out and use as you need. 

Now excuse me while I go mix some into my hummus to have with some carrots!

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