Yesterday I whipped up a batch of kid-friendly nut-free pesto. I’ve found that my kiddos don’t care for pesto with raw garlic. I think this may be due to the fact that California garlic is extra strong. No lie. I noticed a major difference in garlic strength after moving to California from the Midwest. You’ve got to be careful with this crazy garlic. I grew some in my garden this year and it’s especially potent, so I left it out of this batch of pesto. For today’s lunch, I tossed some warm macaroni with the pesto and tomatoes from our garden. Yummy. For veggies, Lily got carrot slices and Iain got sliced baby bell peppers. I also included some of the zucchini applesauce I made a couple of days ago. This lunch is super summer plant-powered.
Kid-friendly Spinach Basil Pesto
- 4 cups spinach
- 2 cups basil
- 1/4 cup grated Parmesan cheese
- 1/4 cup sunflower seeds
- juice from half a lemon
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1 teaspoon honey
Chop sunflower seeds and parmesan cheese in a food processor. Add the rest of the ingredients except the olive oil and pulse a few times. Then slowly add in the olive oil while the machine is running until the pesto is smooth. Yum, you’re done. Keep it in the fridge if you plan to use it up within a couple of weeks or store some in the freezer for later use. I like to freeze pesto in ice cube trays, so I can use little bits in soups and sauces when there’s no fresh basil to be found.