The Dish
Traditional pesto ingredients are nutritionally enhanced with this recipe. Fresh, leafy kale and baby spinach are blended with basil, garlic, olive oil, and parmesan cheese for a very tasty modification. A little salt and lemon juice are added to balance out the earthiness of the greens and enhance the garlic and parmesan flavors. Use this sauce as you would a regular pesto, perfect for pastas, sandwiches, salads, or as a marinade.
Hacking this Recipe
This pesto sauce can be prepared many days in advance and stored refrigerated for 4-5 days. This recipe makes a little over ½ cup or 4-8 servings, depending on the recipe or dish.
Vegan Modifications
Feel free to substitute the parmesan cheese in this recipe for your favorite vegan alternative or nutritional yeast.