Kale and Pine Nut Pesto
It’s not unusual to see kale in salads, soups, and smoothies … but in pesto? Yes please! For this Kale and Pine Nut Pesto, I swapped the basil for baby kale and then amped up the flavor with toasted pine nuts, lemon juice, extra virgin olive oil, Parmesan cheese, Dijon mustard, a drizzle of honey, and mint. Kale is a nutrient-dense addition to this pesto. I like to use baby kale, because it’s often sold pre-washed (so convenient!) and it’s tender. Whether you use baby kale or another variety, this vibrant green veggie is loaded with antioxidants (AKA plant compounds) like beta-carotene, vitamin C, flavonoids, and polyphenols. These antioxidants may help slow the effects of aging and reduce the risk of diseases like cancer, diabetes, heart disease, and neurodegenerative disorders by counteracting cellular damage caused by free radicals. Kale pesto is versatile. You can swirl it into soups, layer into lasagna or use as a sauce with pasta, slather onto sandwiches, use as a topping...