Kale Pesto Chicken

This is the way to get the family to eat Kale. Seriously. After I saw numerous other bloggers make this stuff, I abandoned their recipes and headed into the kitchen.  I had a bunch of kale, the superfood, but alas no fresh basil leaves. I just can't imagine pesto without that basil flavor. I tried it without, but no. Good thing I discovered that some dried basil added to the pesto does trick my taste buds. This will be my new recipe--even though I just may try it with sunflower nuts again like this recipe.

The Sunflower Basil Pesto is in the first Among Friends Cookbook. So if you want that recipe and still don't have the book, this is the perfect week to order it. The sale is this week only, so go on over to Among Friends and order Volume 1--or 2 or 3. You even get a discount on shipping when ordering more than one. Good deal on amazing food.

This pesto will save some cash too. The prices of fresh herbs at the market make me cringe. But winter is not over yet and my pots are empty. Kale steps in and saves the day.  My hubby couldn't stop saying how great this tasted. When he first saw the beautiful green, though, he was not so sure. It is a little bit brighter than my basil pesto, but  I promise you, no one will know the difference. This is even tasty with the canned Parmesan cheese, so I imagine it will be phenomenal with freshly grated kind. Oh my... not sure I will be able to control my husband in that case. He is so glad he married a woman who cooks.

Kale Pesto

4 cups diced kale

½ cup raw almonds

½ cup Parmesan cheese

1/3 cup olive oil

3 tsp dried basil

2 tsp garlic puree

½ tsp salt

½ tsp crushed red pepper, optional

Combine all ingredients in a food processor. Pulse until nuts and greens are well blended. You may need to scrape down the sides. If using dried Parmesan cheese, you may need to increase the amount of olive oil.

24 servings    1 carb each

I mean when was the last time your family got excited about a superfood? I didn't even use half of the jar for dinner, so plan some other uses. I also used less than half the bunch of kale, so  plan for that too.

To make the pesto chicken, I simply pan grilled some boneless skinless breasts in a little coconut oil. When done, I cut the chicken into larger chunks with my kitchen shears. That makes for more surface area for the marvelous sauce. I stirred in  about 1/2 cup of pesto and let the chicken simmer for just a few minutes to heat the sauce. We had a side of a frozen veggie blend seasoned with pepper and butter. Simple and perfect. For my carby boy, I added a spoonful of pesto to some pre-cooked rice. That is one thing you can do if not everyone in your family is on plan. Make some carby side dishes for the freezer wo you don't need to cook that illegal stuff too often. He ate it all up--even the veggies. Maybe why that is why this single guy still lives at home. Mom's cooking or frozen dinners. Big decision. So glad I still have one single boy to eat my cooking. I get a visit from the newlyweds this weekend. They will come home and open the gifts, so that will be fun.

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