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28 May 2018
Kale Pesto
As many of you know, my beloved—a grown man—has the palette of a five year old. I mean, I love him, but cooking for him is a challenge. You know how parents hide broccoli in brownies? Yeah, that pretty much sums up my strategy.
Olivewood Salt Keeper and Peugeot Paris Pepper Mill, Williams Sonoma
And it’s a good thing he doesn’t really read my blog, because I’m about to share the recipe for the kale pesto that’s now sitting in my freezer. It’s part of the postpartum food preparations I’ve been busy whipping up so I don’t have to worry about cooking meals while I’m lost in newborn land.
Billy wouldn’t eat kale if his life depended on it. Hashtag no greens. Hashtag pain in my ass.
But don’t worry friends, he’ll never see this kale pesto coming! Thankfully, I got him eating pesto in the early years of our relationship, so I can serve this and know A) he’ll eat it, and B) I’m getting the nutrients I (we) need. He’ll be none the wiser.
He has no clue.
The recipe couldn’t be simpler!
Kale Pesto
1 bunch of kale
1 packed cup of basil leaves
1/2 cup olive oil
1 cup grated parmesan cheese
1 clove of garlic
1/4 cup pine nuts
1 1/2 tsp salt
a few strong cranks of the pepper grinder
Wizz everything together in the food processor.
Spotted Bowl, West Elm
This pesto has a bright, green flavor. Add it to pasta (hot or cold), salads, or raw veggies (just some ideas!) for that classic basil taste. This is the staple in my summer cooking. Billy will love it. And so will you!
photos: Jen Trahan
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