Kale Feta Pesto

3 Jun

I’ma tell you something straight up– Kermit has been LYING to us all these years. It is so friggin easy to be green.

All weekend I was craving green but ended up eating nachos (go figure). So when it came down to grocery shopping last night, I was a green-buying machine. I even ended up buying pre-made spinach fettuccine, which surprised everyone involved because I’m not really into pasta and I’m not really into pre-made food. But after a 12-hour shift and a 5-mile hill-interval run, anything goes.

Once I got home with all the sprouts and leaves and crowns and bunches, I had to figure out what to do with all that iron-heavy produce. I remembered this delicious and so, so easy cilantro pesto and decided to see if I could make it even greener without expending very much effort. Done and done. I really like this earthy-yet-tangy pesto and am looking forward to putting it all over my other cosas verdes this week.


On a side note–RP’s gluten-free pasta was pretty yummy. It probably won’t become a regular in my kitchen because a) the first ingredient is rice flour and b) there’s no ACTUAL spinach in the spinach fettuccine (RP– you can do better than spinach powder!), but as a non-pasta-connossieur I found it enjoyable in a pinch.

Kale Feta Pesto


  • 1 bunch of kale, washed
  • 1 bunch of cilantro, washed
  • 1/3 c pine nuts
  • 1/3 c olive oil
  • 1/3 c feta cheese
  • juice of 2 limes

1. Combine everything in a food processor. Add more leaves or oil to suit your taste and texture preferences.

2. Add as much as you’d like to hot pasta of your choice.

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