Friday, March 17, 2017


This week we bought some red lentil pasta and we decided that since it is red we would eat it with pesto instead of red sauce.  Disappointingly, the red lentil pasta turned tan after cooking.  The pesto was great though! I wanted to use it with everything! We even planned to marinate chicken but the chicken spoiled.  This recipe makes 3 Cups of thick pesto but we still have a lot left because I watered it down for pasta sauce and a little goes a long way. It's even good as a dip!

Pesto is super simple to make and a great way to eat your greens! Not a big hit with our toddler but what else is new?

1/4 C basil
1 bunch spinach, washed, stems removed
1 bunch green kale, washed, stems removed and blanched 30 seconds
3 cloves garlic
Juice of 1/2 lemon
1 C raw cashews
2T olive oil or water

1. Put everything in a food processor and blend it. Add more oil or water to get the desired consistency.
2. Refrigerate until ready to eat

To use as pasta sauce: heat desired amount in a small pot over medium heat and add pasta water or regular water to make into sauce, stir

To use as a marinade: mix with a little oil and rub all over chicken. Put chicken in a ziplock in the fridge until ready to cook.

To use in eggs: add pesto to scrambled eggs just as you stir it into the pan. Green Eggs and Ham!

Let me know how else you use your pesto!