Kale Walnut Pesto


 I have a confession to make. I love carbs. I mean I really really love carbs. Remember the Atkin's Diet craze? Yeah, I am glad that is finally phasing out.  Carbs are so essential for our body. The only source of energy for our brain is glucose that comes from carbohydrates!  Even if I thought there was a reason to eat low carb, I could never do it. I love bread, I love fluffy couscous, I love chewy delicious cookies, and I absolutely love PASTA! Pasta is one of those foods that is so easy and so versatile. I usually resort to boring old red sauce for pasta, but let's face it, that gets old real quick. Time to shake things up a little bit with a homemade pesto.

This recipe came to me in a dream. Just kidding.... but honestly, I was sitting in class a few weeks ago, daydreaming about food, when I thought to myself: "Oh my gosh, why have I not ever tried to make pesto using walnuts?" I love making pesto, but pine nuts are so ridiculously expensive. I love the idea of using walnuts because they are so high in Omega 3s. Then my daydream got even better: "Ha! I could totally hide some kale in there, and my daughter (and husband) won't even know it's there!" Genius! And so I began the creation of this recipe. Honestly, this recipe is so simple and versatile. I literally just threw in handfuls of each ingredient and then I realized that I should probably make it again and measure everything. Whoops. Depending on your taste buds, you can easily add more or less garlic, and if you want a tangy pesto with a strong flavor punch, go ahead and use the whole lemon. This is a great recipe that your whole family can enjoy. Just don't tell them that it is bursting with phytochemicals and therefore is highly nutritious!



Kale Walnut Pesto
makes 2 cups

 2 cups firmly packed kale, stems removed
1 cup loosely packed fresh basil
juice of 1/2 lemon
1 cup chopped walnuts
3/4 cup shaved parmesan
2-3 garlic cloves
1 cup cold pressed olive oil
salt and pepper to taste

Directions:
Add garlic and olive oil to food processor. Add walnuts next. Slowly add in the rest of ingredients and be patient to make sure that everything is mixed well. Pesto will keep in fridge for 2-3 days. Do not freeze.  Pesto is great on pasta, bruschetta, or as a sandwich spread.

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