Wednesday, April 24, 2013

Unconventional Kale Pesto

Today's entry will be brief. I wanted to share a recipe I played within the kitchen today. Since kale is sooooo kool and Wednesdays are typically pasta nights for's an easy dinner before church, I thought I'd use my favorite green to make another favorite of mine...pesto! If you are not familiar with pesto it is a pasta topping/sauce. It is traditionally done with basil. I didn't have any fresh basil, however I have an abundance of kale right now so I figured, why not? It turned out really well. The best part is that its another way to get kale into my picky 12 year old...he loves pesto....thats a high score for this Momma!

PS: Pesto is also great on quinoa, flax bread( or any bread you eat), tomato slices, and chicken.

Kale Pesto Pasta


1 16oz bag Trader Joes Organic Brown Rice Penne Pasta
3 large handfuls Organic or Pesticide Free Kale
1 Fresh Garlic Clove
1 Freshly Squeezed Organic Lemon
1/3 Cup Organic Pine Nuts
1/2 Tsp Celtic Sea Salt
1/3 Cup Extra Virgin Olive Oil
Optional: 1/4 Tsp Chlorella Powder (Totally not a must, but if you have it this is a great way to sneak it in since pesto is already green)

Optional: Grated Romano Cheese to sprinkle on top


Cook pasta according to directions. Then put everything else into the food processor or blender until creamy. Mix a few dollops in a bowl with the pasta and enjoy! It's so easy and so good for you!


  1. That looks delicious and I happen to have everything on hand. Love that!

  2. So glad you have everything already in the kitchen!