Happy first day of spring! It’s the beginning of my favorite time of year: warmer temps, longer days and the return of all things green. Of course, Mother Nature had other ideas today as we bundle up in our sweaters and don our rain boots. But it’s coming and that’s all that matters.
This transition period between seasons always throws me a little when it comes to food. I’m ready to say goodbye to our winter staples but not quite ready for the lightness of summer dishes. This recipe bridges the transition period nicely, mixing the fresh green of spring with a touch of winter heartiness.
It also helps freshen up the doldrums of our dinner fare. I think we’re all ready for a little change. So much so that my jaw hit the floor last night as I watched Noe pile a bunch of arugula into her mouth. A 2 year old that eats arugula! Not sure if she really likes it or if she’s just so bored of the usual food I give her. Either way, I’m running with it.
I’m hoping this kale pistachio pesto with TruRoots Ancient Grains gluten free spaghetti is as big of a hit tonight at dinner.
Strangely enough, the idea of this kale pistachio pesto actually started with a little weed. All the rain we’ve had this winter has made our backyard grow out of control. Sour grass, calla lilies, climbing roses, you name it, we have it, including a big patch of little white flowers that smell like garlic and grow like weeds.
With a little help from the good old internet, I figured out that our backyard is overgrown with onion weed, sometimes also called three cornered leek. After checking, and double checking, that onion weed is edible, I cut a bunch with the idea of using it in a pesto.
It turned out so much better than expected with just a hint of garlic/onion flavor playing well against the hearty kale and the pistachio.
If you live in Northern California keep an eye out for this weed, it’s everywhere right now. If you can’t find it where you live, no worries, feel free to omit it from the recipe and add a 1/2 cup more kale or Swiss chard in its place. It won’t drastically effect the dish but if you have it, I suggest it.
I paired the pesto with our favorite TruRoots gluten free spaghetti which stands up really well to these spring like flavors. We’ve tried a lot of gf pastas and this really is one of our very favorites.
If you’re looking for a spring refresh give this Kale Pistachio Pesto a try and if you’d like to try truRoots Ancient Grain Pasta simply leave me a comment and tell me your favorite springtime dish.
One lucky winner gets a truRoots Ancient Grain Pasta care package. Winner will be picked by the end of the week.
- 1.5 cups kale
- 1.5 cups Swiss chard
- 1 cup arugula
- ½ cup onion weed (optional)
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- ½ cup lemon juice
- ¼ teaspoon salt
- pinch white pepper
- ½ cup pistachios
- pinch of sugar (optional)
- Place kale through lemon zest in a food processor. Pulse until well combine.
- Add olive oil, lemon juice, salt and pepper, pulse again a few times.
- Add pistachios and blend 30 seconds to a minute until everything is mixed together well.