My Complicated Relationship With Kale Turns Into a Palatable Pesto

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Dear Readers:

Working in this industry has shown me many things. One of them? There always seems to be some kind of fab new superfood being pushed into our faces, and to be honest, if it’s good for you, and it’s tasty I will probably try it.

Bliss balls? Love them.
Basically anything with coconut, flour, milk, water, husk.
Avocado mouse? Made it, tried it, threw it out. Completely disgusting. 
And now, Kale.
I’m just not that into it.
It’s really more of a texture thing for me. The leaves are so thick that it feels like your gnawing on a tree branch. I’ve tried it in all of its forms. Raw in a salad, steamed, chip form, blended in a green smoothie…
None of it tasted like anything I wanted to finish.
But the health benefits can’t be argued and I was determined to figure out a way to have my kale cake and eat it, too–without spitting it out.  What I  discovered was this;  to enjoy kale, you have to mask it with other foods (ones that are actually tasty and palatable). The result of my research? Kale Pesto. It’s good, not amazing like real pesto, but definitely better than any of the other recipes I came across or concocted. I am not sure about you, but I am ready for kale to move on and for the next superfood to enter my menu.  Until that happens, give this a go and tell me what you think:
JoJo’s Pesto
I bunch of Kale
1 bunch of Basil
2 large garlic cloves
Salt and Pepper
Olive Oil
Hard Goats Cheese or parmesan
Pine Nuts
Aside from the olive oil, combine all of the ingredients  in the bowl of a food processor. With the motor running, add olive oil in a slow stream until emulsified; set aside.  Use immediately or refrigerate up to 2 days.
Much Love,
Jo