Here’s a change up to the typical basil pesto. I’m trying to get as many nutrients into my little ones as I can. So I made this delicious pesto and they had no clue they were eating their greens.

Use about this much arugula. I got this from my garden. Crazy I’m still getting arugula, lettuce, parsley, rosemary, and oregano from my garden. Wish I could give you a more exact amount, but I do a lot of my cooking in handfuls and pinches.

While I was rinsing my arugula, I quickly sauteed the garlic.

I used about 2 small handfuls of lacinato kale (also known as tuscan kale – I think its less bitter). And blended both kale and arugula together.

Garlic goes in.

Along with salt, pistachios (I also used almonds because I didn’t have enough pistachios), and oil.

The magic is happening. I use enough olive oil until it forms a paste (I think I used about 1/4 cup).

Isn’t a lovely shade of green.

I used it to make cheesy toast.
And then tonight I made pizza with pesto and potatoes.

Kale and Arugula Pesto

About 3 handfuls of arugula

2 handfuls of kale

2 – 3 cloves of garlic

1 tsp of salt

1/4 c of pistachios

About 1/4 cup to 1/2 cup of olive oil, plus 1 tbsp

Heat 1 tbsp of olive oil over medium high heat. Add garlic cloves (you can roughly slice them or leave them whole) and saute until fragrant – around 30 seconds. Add arugula, kale, garlic, salt, and pistachios to a food processor and pulse until blended. Add olive oil slowly until a loose paste forms.

Enjoy!