I've never really loved pesto. I think I'm kind of sensitive to garlic, so it always tastes so strong to me. Alas, I had to make pesto as part of my preschool duties this month, so I prepared a mild version using only baby kale and spinach, toasted pine nuts, olive oil and sea salt. The result is really very delicious, almost creamy despite being vegan. It would work for a spread on toasted bread, or as a sauce for gnocchi, but today's recipe has it coated onto cauliflower florets and roasted in the oven. Roasting vegetables gives them a tender, nutty flavor, and adding pesto to the mix only bolsters that quality...
12 oz baby greens (kale, spinach, arugula or any combo)
3/4 cup toasted pine nuts
1/2 cup olive oil
Sea Salt to taste
Combine all ingredients in a food processor until smooth. Refrigerate for up to a week.
Kale Pesto Roasted Cauliflower
1 head cauliflower, cut into florets
3 tbsp kale pesto
Preheat oven to 400 degrees. In a large bowl, coat cauliflower with pesto. Spread onto a baking sheet, drizzle with a little olive oil, and roast for about 20 minutes, turning half way to evenly roast.