I Have a Confession To Make: Kale Is One of My Least Favorite Foods.
I’ve tried it in salads, and I’ve tried it in soups.
I guess I’m Team Spinach for life.
Even if you dislike it too, it’s good to try and work it into your diet. Kale has many health benefits, like protein and Vitamins A,C, & K. They don’t call it a super food for nothing!
A little while back, I gave in and went to Pinterest to find a kale dish I wouldn’t immediately regret making.
I found Kale Pesto, and fell in love.
This recipe works for both picky adults, and anyone who wants to secretly feed children their daily dose of vegetables.
(I took this image for the sole purpose of Instagramming it, so it’s filtered enough to look like a classical painting.)
I used LittleLeopardBook’s recipe for the sauce, and it came out delicious.
The only difference I can remember is that I couldn’t afford cashews (#brokecollegeproblems) so I left them out. The recipe suggests many uses for the pesto, but I put it on pasta because carbs are my favorite.
As usual, I bought a majority of the ingredients from Adams Fairacre Farms, where greens never run me more than a few dollars. I already had most of the ingredients, so the total was less than $10.
Here’s a quick glimpse at the recipe:
1.) Add the kale, garlic and cashews into a blender or food processor
3.) Add the salt, pepper, olive oil, and water
4.) Blend for an additional 30-60 seconds until the ingredients become one solid mixture
5.) Time to add cheese! then “pulse” for ten seconds.
I think it proves that even if you hate something, if you add cheese to the mix, things turn up alright.
