Well I told you guys I was planning on writing a post about the book I’ve been reading recently, Eat Real Essentials by the writers of Eat Life Whole. There are SO many recipes in this little baby I want to try out, but the one that got first dibs was “Meatballs with Zucchini Pasta and Kale Pesto”. Hello yummyness!!!!! I loved the whole meal, everything was easy to make and I had lots of leftover meatballs that went into my freezer and extra pesto for pasta or sandwiches. Now I know it looks like a lot of points for one little tablespoon of pesto, but if you have a chance to splurge, go for it!
Kale Pesto
Serving size: 1 Tablespoon
estimated WW PlusPoints: 4
- 2/3 cup basil, chopped
- 1 cup kale, chopped
- 1/2 tsp salt
- 5 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/4 cup almonds, toasted
- 1/4 cup walnuts, toasted
Add all ingredients to a food processor or blender and blend until smooth. Add more lemon juice if you think it’s too bitter and more olive oil if it’s too thick. Enjoy!
Wondering what to do with your extra kale? I’m going to try this recipe for Kale & Coconut Chips!
Ricotta and Egg Casserole
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