I’m a HUGE pesto fan and a recently converted Kale fan! For the sake of full disclosure I will admit that I’m a somewhat finicky kale fan.  I don’t enjoy it raw.  It’s too bitter and I’m not a huge fan of the texture either, but I do love it steamed and now I also love it as pesto!

I first made this delicious, healthy pesto sauce for my Kale Pesto Spaghetti with Goat Cheese and Sun Dried Tomatoes recipe, but now use the sauce all the time on my favorite pastas and pizzas!

I recently served it with Three Cheese Basil Raviolis and Pistachio Basil Crusted Tilapia. So delicious!

Ingredients (makes 1 1/2 cups)

• 4 cups kale (chopped)
• 6 cloves garlic (crushed)
• 1/4 cup cashews
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/2 cup olive oil
• 1/4 cup water
• 1/4 cup parmesan

Begin preparing the pesto by adding the kale, garlic and cashews to a blender or food processor.

Blend for 30 seconds.

Next add the salt, pepper, olive oil and water and blend until all the ingredients have been incorporated.

Finally add the parmesan cheese and pulse for 5-10 seconds to combine.

Now you have all the health benefits of kale, such as cancer prevention, lower cholesterol and lower blood pressure in a delicious sauce!

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.*

This recipe has 4 cups of the good stuff in it! That’s a lot of vitamins

*Source: http://www.webmd.com/food-recipes/features/the-truth-about-kale

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: Omit the parmesan cheese to make this recipe paleo.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.