If I’ve said it once, I’ve said it a million times (what does that saying really mean by the way?), if there’s a food item I suggest every mom always keep in her fridge for a quick dinner fix, it’s pesto. Pesto is your best friend during those times when it’s late in the day and you’re officially too brain dead to make dinner — let alone think about what it should be. I should know, because I feel that way weekly.
I’ve rarely met a kid who doesn’t enjoy pesto. Maybe it’s the unmistakable taste of Parmesan cheese which makes it so addictive for them. Mixed into rice or pasta, as part of an Egg Pesto Melt, whipped up in an omelette (as Chloe has been asking for all this week), or using a good thick spread of it on chicken or fish before baking, pesto is a miracle food which makes most any food taste better.
Ensure your mealtimes will be super easy from now on. Just make a big batch of this Kale Pesto recipe, put some in the fridge, and then freeze the rest in small individual containers so you will always have some on hand when you need it. And trust me, once your kids taste this, you’re going to need some on hand!
- 2 cups packed kale leaves
- 1/2 cup toasted walnuts*
- 2 tablespoons grated parmesan cheese
- 1 garlic clove, roughly chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 cup olive oil
- Place all of the ingredients in a food processor and puree until smooth.
- Serve over rice, pasta or as a sandwich spread.
- Note: If you don't have toasted walnuts, you can easily make them. Just spread roughly chopped walnuts on a baking sheet and pop in a 400°F oven for five minutes.