What we’re eating: Kale Pesto

by Christina on September 28, 2016

You’ve may have figured out by now that I don’t like to spend much time on complicated recipes, but I love eating healthy nourishing food and making easy things.

Last night I was inspired to make kale pesto after seeing Dr. Amy Myers recipe here:

Tuscan Kale Pesto

I tweaked the recipe a bit based on what we had — see below.


  • 1 tbs coconut oil
  • 8 cloves of garlic
  • Big bag of precut and washed kale (from TJ’s)
  • Half-bag of prewashed spinach
  • 1 can of garbanzo beans
  • 1/2 cup olive oil
  • 1 bunch of basil
  • 1 tsp salt
  • 1/4 cup lemon juice

Directions: Saute garlic in coconut oil. Add kale and spinach. Add garbanzo beans.


Pour into blender and add basil, olive oil, lemon juice and salt.


So good! fullsizerender_4

Can be served as sauce for pasta or cold as a dip.


A great way to get greens and some protein.


{ 2 comments… read them below or add one }

Chris September 28, 2016 at 9:13 pm

That sounds delicious. Talking about “eating healthy nourishing food and making easy things,” here is what I make myself everyday for lunch: Put is a bowl four sliced raw tomatoes, add 4 heaped tablespoons of black beans, add lots of kale, add lots of spinach, add lots of water, add raw carrots, and add salt as needed. If I have them, I also add precooked lentils, raw English garden peas, cabbage, and brocoli. Vigorously stir. Place in microwave for 3-4 minutes until pleasantly hot to taste. Stir it again. Consume with gusto! Delicious–and so good for you!


Christina September 29, 2016 at 7:04 pm

Wow that sounds REALLY healthy :)!


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