How do you get your child to eat greens and herbs? Does kale seem like an off limits food for your picky eater?
Try our vegan pesto as a dipping sauce with sweet potato fries. It is the perfect addition to dinner or a snack for your child. Kale is a rich source of vitamins (A,K, and C), essential minerals (potassium, calcium, magnesium) and rich in dietary fiber (essentially for growing healthy children). Pesto is a good way to increase your child’s intake of disease fighting antioxidants. Kale can at times seem quite intimidating for parents to include into your kid’s weekly meals, and I found this recipe quite approachable for many parents.
You can also add a bit of the leftover pesto into their quinoa, rice, or over their favorite pasta. The pesto can easily get lost mixed in with your child’s favorite pasta sauce. Freeze the left over pesto and save for another day.
- 1 cup kale or 1 large handful washed
- 1 cup basil or 1 large handful washed
- 6 Tablespoons of extra virgin olive oil
- 2 medium garlic cloves
- 1½ teaspoons lemon juice
- ½ teaspoon sea salt
- 6 Tablespoons pine nuts (or raw cashews is a great healthy, affordable alternative)
- Combine ingredients in the food processor
- Combine ingredients in food processor or blender. Process until combined well. This recipe makes plenty, so if you do not want leftovers in the fridge or freezer, cut it in half.
- 3 Sweet Potatos cut in desired shape.
- 2-3 teaspoons of olive oil.
- Sea salt
- ½ teaspoon of Turmeric
- Toss with olive oil. Sprinkle with salt, pepper, and Turmeric.
- Bake at 400 degrees for 30-40 minutes until they reach your desired tenderness.