This cheesy, mild pesto is a great way to get your kids eating kale! It’s a quick, creative way to get some greens into a pasta dinner. Serve with pasta, zucchini noodles, on pizza, or as a dip! Leftover pesto can be stored in the fridge in an airtight container for one week, or frozen. Makes 1 ½ cup pesto, approximately 6 servings.
This recipe comes from our 2020 nutrition intern Grace Befort’s Family Friendly Cooking series. Get your kids excited about local produce and healthy food with these recipes perfect for all ages! Combine family time, fun and food as you and your little chefs make delicious, veggie-packed recipes together. Your kids will love eating their own creations, and you’ll love feeding them healthy, local produce.
Kid-Approved Kale Pesto
Ingredients
- ½ bunch kale, about 1 ½ cups packed and destemmed
- ½ cup basil packed
- 2 cloves garlic
- Juice of 1 lemon
- ½ cup walnuts
- ¼ cup cashews
- ¼ cup grated cheese from Shepherd’s Way Farm or cheese of your choice like parmesan
- ½ cup olive oil
- 1 teaspoon salt
- Heritage pasta from Sunrise Flour Mill, optional for serving
Instructions
Wash and destem kale. Combine all ingredients in a food processor or high powered blender, and blend until combined to desired consistency.
