There’s a lot of kale on the market these days, but if you’ve got a bunch in your pantry, you may not be using up all the nutrients you’re eating.
It’s easy to go overboard with kale in the form of pesto.
The pesto doesn’t taste like the kale you know and it’s usually loaded with artificial flavors, colors, and preservatives.
I’ve been using pesto since I was in college, but it’s never really made up for the kale in my diet.
In fact, I can’t think of any time I’ve used more than half of my diet kale.
It may not taste bad, but the kale is just not filling enough to make a dent in my kale habit.
So, why not get your pesto fix with some kale pestos?
I love kale pestopolos, but they’re just too heavy and too heavy to eat alone.
So instead, I love to mix pesto with kale.
I think the best way to get the best out of pestos is to use them as a topping to a salad or to add to pasta.
I also make pesto pasta, and I usually use about 1/2 cup pesto and 1 cup kale.
In my opinion, pesto is one of the best vegetables you can use as a vegetable filler in salad dressings.
Here’s how to make pestos.
I hope you enjoy this pesto as much as I do!
Recipe adapted from My Frugal Kitchen.
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