I wasn’t keeping a secret from her, I wasn’t trying to trick her, she never asked what was in the pesto.She was the one who requested bread and pesto for dinner. The thing that matters is that she liked it.
Imagine my teenage daughter’s surprise when she found out the pesto she liked was dairy-free kale pesto! I had never seen her eat a single piece of kale, whether in a chopped salad or as chips, so I was amused and oh so delighted when I saw her enjoying the kale pesto. At first, she refused to believe that it was kale and there was no cheese in it (she’s a lover of cheese). But she has come to accept that she can no longer be a kale hater.
- 1 and ½ cups packed basil (approximately 1.7 ounces) washed and dried
- 1 and ½ cups packed baby kale (approximately 1.7 ounces) washed and dried
- ½ cup walnuts, lightly toasted
- 4 large cloves garlic
- ¼ teaspoon sea salt (or more to taste)
- ½ cup extra-virgin olive oil
- In the bowl of a food processor, combine the basil, kale, walnuts, garlic and sea salt.
- Pulse to combine.
- Add the olive oil and process until smooth, or desired consistency.