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I am a total meat-eating, dairy-loving, regular-grocery-store-shopping individual but for whatever reason, any time I come across vegan recipes or vegan dishes at restaurants, my little non-vegan heart gets really excited. Any chance you could add a “SAUCES” Tab? The best recipes & projects to do with the kids! I mean, I’m just saying that adding a few spoonfuls to scrambled eggs with goat cheese (!!!!) ★☆ Somehow in the flurry of vegan kale pesto I forgot to mention that we are Food Blog University conferencing it up in Mexico right now?! Try this healthy pesto with your favorite pasta or in place of pizza sauce on pizza! Pesto originated in the Liguria region of Northern Italy. I mean this is a sauce-heavy blog after all… we are in a redesign process and I will try to remember to recategorize those! Once frozen, place in freezer bags and use as needed. Annnnd already we’ve lost about half. We always have a batch in the fridge since it’s about the only vegetable so far he likes. Blend the mixture well so there are no noticeable chunks of any one ingredient. We make batches of this whenever we have a lot of spinach and use it for future meals all the time. Pulse until coarsely chopped. ★☆ Pack your next pasta night (or pizza night) with nutrition with this super simple Spinach Pesto recipe. This recipe is part of our Sauces That Make Everything Better roundup. Sure! What do you think about using frozen spinach? You almost lost me at the kale bit, but you already know that. https://www.yummytoddlerfood.com/recipes/dinner/easy-spinach- You may also want to add a little salt, depending on the saltiness of the cheese. This isn’t a vegan food blog, although I should say that most of our people here are regular-grocery-store-shopping, real-food-eating individuals who like anything from saucy chicken to down home casseroles () to chocolate peanut butter everything to – yes – the occasional plant-based meal. Have an amazing time in Mexico! I'm Eileen, this is where I share all my family tested recipes! Published today here: https://pinchofyum.com/breakfast-pizza-with-kale-pesto-and-sun-dried-tomatoes , (waves enthusiastically) I’m still here!! Like we do. It’s so speedy-quick, which is awesome because it belongs on a few other recipes – such as this easy cheesy cauliflower soup, and that breakfast pizza that isn’t a post yet but give me a few days – and having the pesto for these and any other recipes already prepared and done in two and a half winks is a plain and simple lifesaver. I'm Amy, a recipe developer, writer, and mama. I usually do a mix of kale and basil, so it’s not super basil-y or kale-y. I’ll try the parsley and almond route next time. I don’t typically use pine nuts in my pesto because while they do have great flavor, they are often hard to find for those of us who live in smaller towns. I love how yours has almonds! . Like just about everything we’re eating (ohmygosh) plus ocean views and a few Mexico selfies. A low-fat basil pesto because I make this without pignoli nuts. 3. Love it! This recipe makes enough pesto for about 1 pound of cooked pasta, so toss it with your favorite pasta—whether that’s regular, whole grain, or gluten free. I ended up using about 1 1/2 cups kale + 1/2 cup parsley. This kale pesto looks delicious. Don’t forget to shop the Everyday Eileen store on Amazon! There are just a few ingredients in basil pesto, Use a good Pecorino Romano Cheese for the best flavor. Required fields are marked *, Rate this recipe I JUST made a raw kale pesto for the first time the other day with a bunch of cilantro, a couple of spring onions, and a tiny bit of pecorino and it was delicious (my fiancé liked it, too!). I have been loving sauces and dips lately!! Que rico!