Kale + Romaine Pesto

Hallelujah for pesto! Sometimes its the only way my kiddos are getting their greens. This recipe was created on a disparate evening when I was trying to figure out what to do with the slim pickings in my fridge. I saw the kale and knew it could be used for pesto, but what about the romaine? Would it work? Turns out just about anything tastes good with a healthy dose of pistachios, olive oil, and salt. 008

When I make pesto, I don’t measure anything. I throw in a handfuls of ingredients, so when making your own blend and then try it. If you want a saucy, thin pesto add more oil or if you like yours with a kick add a pinch of red chili flakes. Its hard to mess it up unless you go crazy with the salt. Add small amounts and then taste.009

I added a can of chickpeas for protein and some peas because my little guys love peas.013

Kale and Romaine Pesto

Makes about 1 cup

About 6 oz of tuscan kale (or enough to completely fill your processor without packing it)

A handful of romaine hearts

A few basil leaves and oregano (or other herbs you may have in your fridge or garden – dill would be perfect)

1/4 c roasted, unsalted pistachios

1 tsp of salt

About 1/4 c Extra Virgin Olive Oil (if you want it thinner add more oil at the end)

Pulse the kale until finely chopped in a food processor. Then add the romaine, herbs, pistachios, salt and half the oil. Process until

its all combine and add the remainder of the oil. Add more oil if desired.
019

Advertisements

One thought on “Kale + Romaine Pesto

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s