I bet you that no one can tell that kale is added. You could also substitute spinach. This easy recipe makes a large batch so freeze a few containers for a quick future dinner fix. I freeze my extra in ice cube trays and then a zip lock bag.
Ingredients:
2 cups packed basil
2-3 cups chopped kale
1/4-1/2 pine nuts (ok to omit if needed)
3-4 cloves of garlic
1 1/4 – 1 1/2 cups olive oil (enough to be smooth)
salt and pepper to taste
Optional: 1/2-1 cup of grated cheese but you can omit this or sprinkle some on top of pasta
Combine basil, kale, garlic, and nuts until coarsely chopped (food processor, blender or Vitamix). Add oil and process until fully smooth. Season with salt and pepper.
Toss pesto on pasta (as much as you like). Add desired toppings, like cheese, chopped tomatoes, roasted vegetables, shrimp, or chicken. I also top plain baked chicken or salmon with pesto for a burst of flavor.
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