Feeding Toddlers 101 Cookbook, Get a FREE copy of my I was just considering next week’s dinner (I’m an ahead-planner) and this may just be what I want to have with gnocchi. https://www.yummytoddlerfood.com/recipes/dinner/easy-spinach- Btw…the view sounds amazing. I am so still with you!! I love topping homemade cauliflower crust pizza with pesto. Or less, even. 5 Minute Vegan Kale Pesto – made with almonds, olive oil, kale, garlic, salt, and lemon juice. I might be pushing my luck with this. Press flat and freeze for up to 3 months. Your email address will not be published. A food blog with simple, tasty, and (mostly) healthy recipes. This looks amazing! Win, win! And they can be expensive. He’s going to not like me for saying that but sometimes you have to drop these little statements here and there just to see if your people are reading these things, right? I’m writing this from my very lovely hotel room, looking out the window at the ocean, with Bjork sleeping soundly on the other side of the room. That grilled cheese! . Learn more. I followed the recipe but using pine nuts. I'm here to help you relax about what your kids eat (and don't!) and now, this: our 5 Minute Vegan Kale Pesto. spicy, crunchy, hot, and green. Rate this recipe Images and text copyright Amy Palanjian 2019 (except where noted). So this post speaks to me. I loved it. Too bad Bjork is missing it all…sweet dreams! My husband Bjork and I live in Minnesota. This recipe makes enough pesto for about 1 pound of cooked pasta, so toss it with your favorite pasta—whether that’s regular, whole grain, or gluten free. Filder Under:Dinner, Egg-Free, Gluten-Free, Nut-Free, Recipes, Vegetables, Vegetarian. Roasted sunflower seeds have a nice flavor, are accessible to everyone, and don’t have the same nut allergy concerns that pine nuts do. Add the Pecorino Romano, garlic cloves, pepper, and salt. Trust me, I have a recipe on my blog for it , Yep. Home » Recipes » Dips, Dressings, Sauces & Seasonings » Homemade Skinny Basil Pesto (without nuts). I’ll try the parsley and almond route next time. If you don’t want this to be vegan, no probs. It sounds and looks great to me, Lindsay. And more nutritious. I used my food processor for this recipe – and I love it so much that I wrote this post showing off 12 Magical Ways To Use A Food Processor! You can spread it onto chicken. 1. ), with grains like quinoa, to top eggs, or to stir into a vegetable soup or Minestrone to add extra flavor. Press flat and freeze for up to 3 months. . I have all of these ingredients on hand right now, pretty sure I’m making this in the next day or too! Place fresh basil in the food processor. Always like new ways ti use kale! Like just about everything we’re eating (ohmygosh) plus ocean views and a few Mexico selfies. Good call with the basil kale combo! Once frozen, place in freezer bags and use as needed. This recipe was originally published in October 2016. Actually I’m really excited about it! Yay Alice! It really is cheaper! hahaha yes I couldn’t agree more! How to Make Skinny Basil Pesto Recipe Without Pine Nuts: 1. and this Spinach Pesto is one of our go-to sauces. But Vegan Kale Pesto? You can also spread a thin layer onto toast or grilled cheese. We use basil in place of parsley and walnuts in place of the almonds. Here is our disclosure policy.Updated: May 16, 2020 / First Posted: May 6, 2019 Amy Palanjian 6 Comments. Bottom line! I have a low-fat pesto that makes amazing pesto pasta, chicken pesto, shrimp pesto….endless possibilities. Glad you can still handle us even though we only do vegan-type recipes some of the time. My grandson loves a grilled cheese with kale pesto. We always have SO many almonds in our house… good way to use them up! Check for seasoning and depends what else I am adding to the pasta. This is, hands down, my favorite way to serve up greens to my kids—that us adults enjoy too! Yes. Thanks for the comment! ✨ I loooove that thing. I am enjoying the snapchats, and living vicariously through you. I have tweaked the recipe and updated the article posted today. Store in an airtight container in the fridge for up to 3 days or in a zip top freezer bag, with as much air removed as possible, for up to 3 months.

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