My brother Sam has been away in Georgia for vacation and sent me a very excited text message about the amazing pesto his friend, Emma, just prepared for them. He listed the ingredients and I insisted on sending me Emma’s recipe and a few fun photographs to feature it here. This yummy recipe is vegan and nut-free!
Emma learned this recipe from her older sister, Janelle, who is health conscious and environmentally friendly. This was one quick recipe that Emma particularly liked and added to her cooking repertoir. Janelle inspired Emma to cook mindfully and to always seek fresh, organic ingredients. Simple recipes like this make healthy eating affordable so your belly stays full without emptying your wallet! For recipes like this and other natural living knowledge, you can find Janelle’s parenthood blog at: http://knowmommy.blogspot.com/
1 cup spinach
1 1/2 cup leafy kale
1/3 cup olive oil
1 clove garlic, minced (add another if you dig garlic)
1 tsp sea salt
Bean sprouts to top (optional)
Blend (or use a food processor) oil and garlic together, then add spinach, then add the kale. If your blender has a liquify setting then that’s good. If the consistency is too thick, add a little more oil.
Cook pasta and scoop some of the pesto on top and mix well. Top off with bean sprouts!