Sometimes simplicity is best. So I’m keeping it short and sweet today.
Take this kale-almond pesto for example. It’s very simple to make – 6 basic ingredients and a quick whirl through your food processor. Boom. Over. It’s done.
What’s not simple is the flavor or how to use it. I’ve been eating this pesto with just about everything – in my scrambled eggs with some feta cheese, as a sauce on a margherita pizza, smothered on crackers with Parmesan cheese!!!
Ok so maybe it is simple to use, but there’s nothing wrong with that – especially when life gets hectic and you only have enough energy to make scrambled eggs for dinner (#truelife).
Now I know you were probably expecting something a little more St. Patrick’s Day related today, especially because my last name is O’Brien… but I couldn’t help this green color! And corned beef will be happening in my house tonight – just not in the usual form. I’ll be making this!
What is your favorite way to use pesto?
I hope you make this pesto recipe, and if you do and post on social media, use the hashtag #imhungrybynature for a chance to be featured! Please follow along!Print
- 2 cups torn kale leaves, stems removed
- 1/4 teaspoon salt
- 1 clove garlic
- 3 Tablespoons lemon juice
- 1/2 cup olive oil
- 1/3 cup almonds, raw
- Combine all ingredients except almonds in a food processor. Process until smooth.
- Add in almonds and pulse until it reaches your desired consistency.
- Eat it on top of all of your favorite foods – eggs, pizza, pasta!
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