Tom has been making dinners more often since my schedule has changed (and I've gone to Maui twice in the last month!) so this one is inspired by his recent kitchen endeavors. I'm so lucky that I have a man that can cook! And I feel even luckier when I actually have the time to cook for him, like tonight!
- one bunch or about 3 cups of any kind of kale (black, purple, dino, curly)
- 2 cloves garlic
- juice from 1/2 lemon
- handful of basil leaves
- handful of fresh parsley
- 1 tsp miso paste
- 2 Tbsp olive oil
- 1/4 cup hemp seeds
Trim kale stems and roughly chop. Add all ingredients to a food processor and blend until smooth.
This pesto can be used and abused in whatever way you can think of, but pairing it with pasta really hits the spot! Here I've tossed about half of the batch with whole wheat spaghetti and topped it with fresh grape tomatoes. 👌🏽