Earlier this year I got knocked out by a virus, spent two full weeks laying down, and felt weak and shabby by the time I recovered. I hated the way I felt so I made the decision to run. I downloaded the RunKeeper app to my iPhone and started the free Couch to 5K program. I even signed up for an actual run that would be the cap to my training program and my semester.
I don't know about you, but I like kale. I always buy too much and often can't find ways to use it all before it becomes, well, unusable.
I also love pesto. I love it on pasta and sandwiches, tofu and potatoes, for breakfast, lunch and dinner.
I have found the solution to my kale conundrum. This is a great recipe! And it's SO EASY! I first made this kale pesto and put it on a pizza with goat cheese and olive oil, almost exactly as the recipe called for.
Delicious.
I've made it since then and have used it on whole wheat pasta with hot italian sausage, and I plan to spread some on slices of fresh baked toasty bread and top it with scrambled eggs and thin slices of pancetta. Maybe a sprinkle of parmesan on top. Now I'm hungry. On to the food.
