I love homemade pesto! It’s jam-packed with healthy ingredients, offering a great and easy way to sneak some extra veggies, herbs, and other goodness into your kids’ meals.
I also like that you can get totally creative with pesto. Not only can you experiment with so many different ingredients (pine nuts, Brazil nuts, pistachio, spinach, kale, broccoli, peas, ...), you can also serve pesto in many different ways.
As a matter of fact, I make it more often as a sauce, side, or dip, than as a pasta sauce.
A few things you can do with homemade pesto:
- Mix in whole pasta
- Top cod, salmon, or any kind of fish with a layer of pesto and bake until the fish is done
- Same goes for chicken, lamb (delicious with mint pesto!), veal etc.
- Stir into rice, quinoa, or buckwheat for a jazzed up side dish
- Eat as a green superfood sauce with any kind of meat or fish
- Dip homemade seeds crackers in pesto, or spread on a piece of whole wheat bread
- Mix with eggs to make a deliciously flavored green omelette
- Serve in a small glass topped with shrimps or smoked salmon for a fancy appetizer
- Put a small teaspoon on top of a bruschetta
- Drop some pesto on top of homemade pizza
- Add as a layer to homemade lasagne (I usually spread some on the lasagne sheets)
- Add a spoon to a green soup
The possibilities are endless!
You might also want to read this article: 7 ways to get your kids to eat kale.
1 medium jar
- 2 garlic cloves (prefer fresh garlic)
- ½ cup pistachios, shelled
- 1 small avocado
- 1 cup kale
- 1 cup basil (or mint)
- ½ cup parmesan
- ½ cup olive oil
- Juice of ½ to 1 lemon
- Salt & pepper to taste
Feel free to play around with the ingredients, adding more kale, basil, salt, parmesan etc. to match your own taste!
- Blend all ingredients in a food processor.
- Store in an air-tight container for up to a week, or freeze for up to 6 months.