• 
  23 minutes
• 
  4 1/2 cupes
• 
  Email
• 
  Contains dairy

• 
  Contains dairy

What you’ll need

• 1 lb. whole grain pasta, cooked
• 1 lb. whole grain pasta, cooked
• 4 cups roughly chopped kale, tightly packed
• ½ cup basil leaves, tightly packed
• ½ cup grated parmesan cheese
• ¼ cup olive oil
• 1 lemon, juiced (or to taste)
• Pepper, to taste (optional)

How to make it:

1. In a food processor, pulse spinach, kale, basil, and Parmesan cheese until roughly chopped.
2. Add olive oil and continue to pulse food processor until oil is fully incorporated, occasionally stopping to scrape sides of the bowl with a spatula, as needed.
3. Add lemon juice, season with pepper, and puree until smooth, 20-30 seconds.
4. In a large bowl, combine pasta and pesto and stir together well. Toss until the pasta is evenly coated. Serve warm.
5. Store in an airtight container in the refrigerator for up to 3 days or freeze in individual portions for up to 3 months

This recipe is from our Happy Family Organic’s Cookbook, for more great recipes check out the cookbook here

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.