Hubs and I wanted something easy. Relaxing to prepare and to enjoy. And it had to have kale. Lots of it.
I sure do love kale.
In my classes the topic often turns to chewing. Little check-ins to see how everyone is doing. If they’re still paying attention, and to see how much they progress from week to week. It’s a hard thing- re-learning to actually chew.
The general consensus seems to be that, until they start to think about chewing, it is really quite rare for people to chew each bite any more than 10 – 15 times. We’ve noted that food which is more refined is often much harder to chew for any count over 20. It breaks down quickly… actual fast “food”. Kale, on the other hand, gets a lot of discussion for just how much you need to chew it before it finally starts to break down in your mouth. I kid you not- I’ve chewed a mouthful of kale, easily, 100 times. Yes- for real. It simply takes a long time before it starts to turn to a liquid.
I think this is one of this things that makes eating kale hard for people. Especially when just starting their foray into whole foods.
Kale is hard to chew.
But not when you whiz it up into a rich, zesty batch of pesto.
The difficulty then becomes not devouring the entire bowl of pasta in 30 seconds flat.
It’s a good, approachable way to introduce someone to the flavour of kale, but without the challenge of making them chew it. Baby steps. Delicious, pesto covered, baby steps.
The recipe makes a lot of pesto. You’ll be glad. In fact, it might not make enough… Keep it in the fridge for a few days and serve it over pasta, rice, tofu, chickpeas, fava beans, as a sauce for a vegan pizza….
*Note* Often times kale recipes call to remove the stem and discard. The stem is a valuable source of nutrients and calcium! Finely dice it then blanch and use as a garnish for the pasta!