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Simple Vegan Pesto

Kale was crowned king of all greens, and in this recipe it definitely holds up to its prestigious title. This super green is packed with vitamin B and C, which promotes iron absorption. I love using this pesto on sandwiches and in pastas.

Makes 1-1/2 cups

1/3 cup chopped fresh basil leaves

1/4 cup pine nuts, almonds, or walnuts

1 to 2 cloves garlic

1 cup chopped kale

1/4 cup extra virgin olive oil

Salt and pepper, to taste

Place all ingredients into a food processor or blender; pulse until combined. Serve over pasta or spread it on sandwiches.


  • Have your child help measure out all ingredients and add to the processor or blender and pulse until combined.
  • Have them do a taste test to see if the seasoning is just right.

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