Spinach, Kale, Basil Pesto


5 min




  • 1/2 cup tightly packed ‏fresh basil
  • 1/4 cup tightly packed ‏fresh kale
  • 1/4 cup tightly packed ‏fresh spinach
  • 2-3 cloves ‏garlic
  • 1/2 cup ‏olive oil
  • 1/2 cup ‏shredded Parmesan
  • 1/4 cup ‏toasted almonds or pine nuts
  • ‏salt and pepper to taste

Spinach, Kale, Basil Pesto quick, tasty and full of healthy stuff!

  1. Put all of the ingredients into your Ninja or blender. I usually use almonds in my pesto because they are cheaper than pine nuts.
  2. Puree until smooth.
  3. Taste and add salt and pepper if needed.
  4. Keep refrigerated. Use in pasta, on sandwiches, and in soups.

Try it on my Pasta with Goat Cheese and Roasted Heirloom Tomatoes,Ricotta Cheese Stuffed Tomatoes, Tortellini Pesto Pasta Salad with Pesto and Asparagus, or Pesto Bacon Grilled Cheese.

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