Okay so pesto is one of my go-tos for getting greens into my kids. And I especially love it because, well first of all it’s dang tasty but second there are so many variations – the possibilities are endless. You can make it nut-free or dairy-free by omitting each respectively. And it’s a great way to use beet tops, carrot tops, collards, chard and other less popular greens or greens that tend to get tossed. It’s basically like free food and a great way to stretch a dollar considering store bought good pesto is close to 10 bucks for a few oz – I can make a mason jar full for less than half that.
Taking Pesto To A Whole New Level
Okay so I picked up my farm share today and my hubs asked for some pesto and I’m so glad he did because this is what ensued: pesto heaven! The little bit of sweetness from the apple with some pepperiness from the paprika is a killer combo and it brightness this whole dish up.
- 1 bunch of kale
- 1 handful of fresh basil leaves
- 1/2c – 1c of EVOO
- 1/4c-3/4c grated parmesan
- 1/4c-3/4c walnuts
- 1/2 an apple with skins on
- juice of a lemon
- 4 cloves or fresh garlic
- 2 tablespoons paprika
- 1 tsp cumin
- 1 tsp garlic powder
- salt and pepper to taste
- Put everything into a food processor and with an S blade blend the crap out of it until smooth.
- Add more oil if needed until the right consistency is what you want.
- Taste it and probably add more salt.
Eat over noodles, in a grilled cheese or get fancy and do a grilled apple, ham and cheese! Layer it into a pizza, add it into meatballs or burgers before cooking, sub for mayo in a sandwich, eat with crackers, add some mayo and dip with veggies.