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.

Ingredients:

• 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

Directions: 

• 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.

Smooches!