Veggie Eats: Spinach and Kale Pesto

My Italian Mama is an extremely good cook, and I credit any skill I have in the kitchen to her! 

This pesto has been adapted from her recipe, and one that I crave frequently, perfect for those days when you just need a little Italian comfort food in your life. The spinach and kale provide extra nutritious greens, and a different, yummy bite than your traditional all-basil pesto. Serve over gnocchi, quinoa pasta, or with a bruschetta as seen here!

This sauce is far better than any pesto you buy out of a jar, and...it's HEALTHY...no guilt included!

Ingredients:

Fresh organic basil, 4-5 cups 
Garlic cloves, 3
Pine nuts, (2) 1/4 cups
Olive Oil, (2) 1/4 cups
Kale, large handful
Spinach, large handful
Lemons, Juice of 2
Black Pepper
Crushed Red Pepper

In a large food processor, blend basil, garlic cloves, 1/4 cup pine nuts and olive oil, and juice of one lemon. When pesto reaches a creamy consistency, add kale and spinach to basil mixture, so processor is full. Add the second 1/4 cup pine nuts and olive oil, and blend again till pesto becomes creamy. Add black pepper and crushed red pepper to taste.

**Makes enough for a large bowl of pasta. If you make too much, the extra will freeze well in an airtight container.

For the Bruschetta:

Chop cherry tomatoes and basil, and add to a bowl with olive oil, garlic, and juice of one lemon. Mix together all ingredients. Add black pepper to taste. 

Serve over a baguette with your spinach and basil pesto!

Buon Appetito!