We can all eat more greens, but naturally, we often don’t want to.  Sometimes, as refreshing as it is, a big ‘ole salad just doesn’t fill us up the same as a bowl of mashed potatoes.  And smoothies are delicious, too, but what if I want something warm?  I could wilt my greens, but then, I’d have a plate of wilted greens (sorry ya’ll—that texture just doesn’t do it for me!).  How am I going to get my greens when I’m in the mood for comfort food?

Pasta to the rescue!  Growing up in an Italian family, pasta was a staple, and to this day, it is the comfort food I seek more than any other.  Pasta is also easy to prepare and extremely versatile.  Sometimes I toss it with my simple marinara, and other times, my creamy vegetable sauce.  You could even use my nacho cheese sauce to create your own mac.  Today, I’m revamping my pesto formula.

Fresh herbs make for one insanely flavorful pesto, but I’ve found that just about any raw greens will yield a bright and complex pasta sauce.  Thus, I’ve readapted my pesto formula to include the option of greens other than herbs.

Today’s rendition uses kale, which Nolan used to eat raw in a salad like a champ but wouldn’t even consider touching now if it isn’t blended up in a smoothie.  🙂  While smoothies remain my go-to for ensuring my toddler gets all of his nutrients on his pickier days, I’ve gotten creative with hiding vegetables.  Of course, hiding veggies in a bacon cheddar cheese omelet makes that effort moot, so I’ve had to work hard to make this game of hide-and-don’t-seek healthy.

If you need a change from hiding veggies in my super food muffins or smoothies, try out this new take on pesto.  Enjoy!

FORMULA BASE: PESTO

Makes about 1 ¾ cups 

• 1 ½ cups fresh herbs or greens –> I’m using 1 cup kale and ½ cup basil.
• 1 cup raw nuts –> I’m using cashews
• 1/3 cup nutritional yeast
• 5 cloves raw garlic
• ½ cup citrus juice or water –> I’m using the juice of two lemons.
• Additional spices (optional) –> I’m not using any.
• Water/oil as needed for smoothness –> I’m adding water a tablespoon at a time as needed.

Combine all ingredients in a food processor and blend until smooth, adding water and/or oil as needed. The less oil used, the lower in fat the end product will be.  So flavorful, this pesto doesn’t even need salt!