Kale, Spinach and Basil Pesto

Kale, Spinach, and Basil Pesto: A Kitchen Adventure

As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Weeknights are often a whirlwind of school pick-ups, homework help, and the ever-present laundry mountain. But even amidst the chaos, I crave meals that nourish my body and soul, meals that don't sacrifice flavor for convenience. That's where this kale, spinach, and basil pesto comes in. It's a game-changer, a quick and easy recipe that elevates even the simplest pasta dish or grilled chicken breast to a culinary masterpiece.

The beauty of this pesto lies in its simplicity. It's a vibrant explosion of fresh flavors – the earthy kale, the delicate spinach, the fragrant basil, all beautifully balanced by the nutty almonds and sharp parmesan. I often make a big batch on the weekend, storing it in small jars in the fridge. This means that even on those ridiculously busy weeknights, I can whip up a healthy and flavorful dinner in minutes. It’s become a staple in our family, a delicious shortcut to a wholesome meal, a testament to the fact that healthy eating doesn’t have to be complicated.

What makes this pesto special? It's more than just a simple blend of greens and nuts. The toasting of the almonds adds a depth of flavor that elevates the entire dish. Don't skip this step! The slight char on the almonds introduces a captivating nuttiness that perfectly complements the fresh herbs. The balance of kale and spinach provides a hearty base, while the basil lends a refreshing touch. The parmesan, of course, adds a salty, umami richness. It’s the perfect combination of textures and tastes.

Beyond Pasta: Creative Uses for Your Pesto

While this pesto is fantastic tossed with pasta, its versatility extends far beyond the usual. Consider these creative ways to incorporate it into your meals:

• Spread it on sandwiches or wraps: A layer of pesto adds a burst of flavor to your favorite lunchtime staples.
• Use it as a marinade: Marinate chicken, fish, or tofu in pesto for a flavorful and juicy result.
• Add it to pizza: A pesto base for your pizza creates a unique and delicious flavor profile.
• Toss it with roasted vegetables: Drizzle pesto over roasted vegetables for an extra layer of flavor.
• Use it as a dip for vegetables or crackers: A healthy and flavorful alternative to store-bought dips.

This pesto isn’t just about convenience; it's about savoring the simple pleasures of fresh ingredients and the satisfaction of creating something delicious from scratch. It’s a recipe that allows me to connect with my family through food, even amidst the demands of a busy life. So, the next time you're looking for a healthy and flavorful meal solution, give this recipe a try. You won't be disappointed.

Step-by-step

• First off, let's toast up the almonds. You can do this ahead of time to save a step. If you're toasting them up at the same time you're making the pesto, then you will want to give them at least 10-15 minutes to cool down, so they don't heat up the pesto. I usually toast up the almonds ahead of time and then reserve them in a covered glass container till I need them.
• Set a dry (no oil here) skillet over medium heat. When the pan is hot, add the almonds and stir frequently until they start to brown and smell toasted. Remove them from the heat and the skillet, (as they will continue to cook in the skillet) and let them cool. Don't let them burn, you just want them to be lightly toasted and lightly browned.
• Get our your food processor, mini prep or blender.
• Place the ingredients into the food processor. If you have a mini-prep then you may have to spilt the ingredients into 2 batches.
• Process until smooth. You will have to use a spatula once or twice during the process to make sure that everything gets combined! The pesto will not be entirely smooth, but somewhat chunky in texture from the almonds. Chunky in a good way though!
• Transfer the pesto to a small sealed container, pack it down into the container (it's best to keep the pesto all compact in a small container) and store it in the fridge if not using a right away. This pesto will keep for several days in the fridge.
• I always use my 8-ounce mason jars to store my pesto.