Spinach and Kale Pesto with Portabello Mushrooms

This evening we made a delicious dinner full of goodness and the kids loved it! So, I wanted to share the recipe with you. Starting with the idea of how one would typically make traditional pesto, I combined vegetables and herbs to make our own pesto.

Spinach and Kale Pesto with Portabello Mushrooms

made for a family of two adults and three small children

  • 6 heaping handfuls Spinach
  • 3 heaping handfuls Kale
  • A handful of pine nuts
  • 3 cloves of garlic
  • About a tablespoon of rosemary and lemon thyme herbs
  • Equal parts of olive oil and balsamic vinegar (start with 3 tablespoons of each)
  • A handful of grated Parmesan cheese
  • 3 portabello mushrooms
  • Salt and pepper to taste

Coat a skillet with olive oil and heat on medium. While it’s heating, chop the portabello mushroom and saute on medium heat until cooked, stirring occasional as it’s cooking and adding salt and pepper to taste. While the portabello are cooking and in a food processor combine until blended to a paste – spinach, kale, pine nuts, garlic, rosemary and lemon thyme. Add the pesto mix to a bowl and add the parmesan cheese. In a separate small bowl mix the olive oil and balsamic vinegar and slowly add to taste to the pesto mix. Salt and pepper to taste. Add the cooked portabello mushrooms and mix. Serve with a pasta you love. Enjoy!


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About the Author

Giselle Baturay is a mother, herbalist, aromatherapist, prenatal and postpartum educator, boutique owner, community builder, gatherer of dreams, task juggler and a lover of life.

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