Recipe: Kale Pesto

Today I woke up feeling a bit under the weather and the last thing I wanted to do was stand in the kitchen and make an elaborate dinner. I decided to opt for my 10 minute dinner meal - Kale pesto. It really only takes me 5 minutes but the extra 5 minutes is for cooking the pasta. I picked up a kale blend from Kind Organics, a small farm located north of Toronto that specializes in micro greens, sprouts, and salad blends. Kale is a fantastic source of vitamins A, B-6, C, and K, and is a rich source of minerals such as iron, potassium, and manganese. I personally prefer my kale in either chip or pesto form.

To make this quick kale pesto, you will need:


brown rice pasta

a handful of kale (you can substitute kale for spinach)

lemon juice of half a lemon

1 tbsp of olive oil

1/4 cup of walnuts (you can use almonds or cashews as well, depends on what you like)

3 tbsp of hemp seeds (for extra protein)

1 garlic clove

salt and pepper to taste


1. Prepare pasta as directed on the package.

2. Mix all ingredients in a food processor.

3. Drain water from pasta.

4. Mix pesto and pasta in a bowl.

5. Bon Appétit