Hallelujah for pesto! Sometimes its the only way my kiddos are getting their greens. This recipe was created on a disparate evening when I was trying to figure out what to do with the slim pickings in my fridge. I saw the kale and knew it could be used for pesto, but what about the romaine? Would it work? Turns out just about anything tastes good with a healthy dose of pistachios, olive oil, and salt.
When I make pesto, I don’t measure anything. I throw in a handfuls of ingredients, so when making your own blend and then try it. If you want a saucy, thin pesto add more oil or if you like yours with a kick add a pinch of red chili flakes. Its hard to mess it up unless you go crazy with the salt. Add small amounts and then taste.
Kale and Romaine Pesto
Makes about 1 cup
About 6 oz of tuscan kale (or enough to completely fill your processor without packing it)
A handful of romaine hearts
A few basil leaves and oregano (or other herbs you may have in your fridge or garden – dill would be perfect)
1/4 c roasted, unsalted pistachios
1 tsp of salt
About 1/4 c Extra Virgin Olive Oil (if you want it thinner add more oil at the end)
Pulse the kale until finely chopped in a food processor. Then add the romaine, herbs, pistachios, salt and half the oil. Process until