Recipe: Kale Spinach Pesto

This recipe is inspired from the Basil Pesto that we normally eat. Use it with Pasta or as a dip or on toasts for an appetizer.  Even though the Star of the recipe is Kale, the secret ingredient is Mint and that makes this recipe absolutely yummy for everyone.

Kale, as everyone knows is the new super food.  Kale provides more nutritional value for fewer calories than any other food around. Its ANDI score is a whopping 1000, the maximum. It’s a great vegetable to give to our children, but it is a little on the bitter side. That’s why I am so excited about this recipe: the little ones (and grownups too!) won’t be able to taste the bitterness with this recipe.

Ingredients (Makes enough to feed about 4 adults)

3 cups Kale

1 cup spinach leaves

1 cup pine nuts

16 mint leaves

1 garlic

¼ cup olive oil

Salt to taste


1)      Dry roast the pine nuts in a frying pan on low – medium heat. They will change color and release a wonderful aroma once they are ready.  Be careful to not burn the nuts. Once done, remove from the pan and let them cool.

2)      Remove the stems from the kale and spinach leaves, and tear the leaves into small pieces.

3)      In a blender toss the pine nuts, garlic, kale and spinach and add some olive oil.  You need olive oil for the blender to make the paste. I used ¼ cup of olive oil, you can adjust to taste.

4)      Add salt to taste

5)      If you taste the pesto as is – it will be very bitter.  To mask the bitterness you add in the mint leaves.  I used about 16 leaves but you can add more if you want the flavor to be more “minty” and “fresh”.

6)      Serve with Pasta

Note: If you like garlic you could add 1 more garlic clove to this recipe.

The verdict: When I served it at dinner today both hubby and Simone ate it.  Simone, my 2.5 year old, liked the pesto but after about 10 rigatonis she wanted some plain pasta.  When I asked hubby to list out the ingredients he said Cilantro and pine nuts!  He was so wrong and was very surprised when I mentioned the ingredients to him.  There was no bitterness in the pesto because of the Mint.

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