I stand for this pesto. Both kale and walnuts are superfoods and rich in the omega-3s….but the best part for me is that it can be ready in less than 10 minutes!

This pesto isn’t just for pasta. I save a bit to use on my daughter’s sandwiches and wraps for a healthy school lunch!   The pesto is equally delicious on noodles, shrimp pasta or brushed on grilled chicken.  Recipe is below! Try is and let us know what you think!

Love,
The Lawrences

PHOTO CREDIT: Aaron Dyer Photo


Kale Pesto

Make 1/4 cup

INGREDIENTS:

2 cups packed torn kale leaves, stems removed
1 cup packed fresh basil leaves
1 teaspoon sea salt
1/4 cup extra virgin olive oil
1/4 cup toasted walnuts
4 cloves garlic, chopped
1/2 cup grated Parmesan cheese

 

DIRECTIONS

1. In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped.
2. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor.
3. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta and serve immediately.

 

Author

Nia Lawrence has over 10 years of experience working as an Art Director
at some of the top magazinesin New York City. She was responsible
for creating visual content for companies such as Real Simple, Latina, Redbook,
Women’s Health, Martha Stewart Living, Suede and Victoria’s Secret..

Brooklyn, NY is home to the mom of one who currently runs
the Nia Lawrence Design Studio, a print and digital marketing company.

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