Sheet pan dinner: Roasted white fish and cabbage tacos

Roasted white fish, cabbage, and scallion tacos that all cook together on a sheet pan.
Roasting the fish, scallions, and cabbage on a sheet pan make an easy weeknight taco night with almost no clean up.

The dog days of summer are here in the Northeast and it. is. sweaty. I'm hankering for things that are raw or minimally cooked, so a sheet pan dinner may seem counterintuitive. But the cooking here is very quick, requires very few dishes, and the end product leaves us feeling satisfied, but not stupified because being really hot and really full is like entering the third ring of hell.

Taco night, but easier, healthier, and more interesting.

(As always, skip to the next photo to avoid the toddler update.)

Speaking of hell (KIDDING), we're in that annoying place where the things our kid does seem SO AWFUL to us, but when I tell others about his behavior, I'm usually met with, "Yeah, that sounds about right for a 3-year-old." For instance, I just about blacked out with rage (though I think I handled it okay), when M aimed his stream directly at the back of the toilet instead of into the bowl, effectively spraying our entire bathroom with pee. He thought this was HILARIOUS, while I floated out of my body and burst into a million pieces. The first person I told about this replied, "If he ever has a brother, they'll probably do it together."

Don't get me wrong, it's VERY comforting when other people are completely unfazed by M's behavior. But I'm still left wondering if I'm the world's least effective parent. It can be hard to process.

But I also get it. When I tell someone else about M's behavior that's driving me crazy, to them, it's an isolated incident. But when I'm asking him to put on his shoes for the 20th time after struggling to get him to do five other things in the past hour, that shoe battle feels so much more intense and difficult.

Basically what I'm saying is that 3 has been a tough age so far and that on exhausting days, the last thing I want to do is fight with dinner too (what a segue, huh?).

The white fish roasts on a bed of lemons and limes.

This dinner is partly steamed and partly roasted. Roasting the fish with the veggies proved counterproductive because a lot of liquid came out of the fish while it cooked, which led to steamed veggies instead of roasted ones. No thanks. 

Green and red cabbage are perfect for roasting with fish because they cook fast and get both melty and crispy.

Instead, you're going to wrap up the fish on a bed of lemon and lime in parchment bundles and let them steam on top of the cabbage and scallions to achieve the best of both cooking methods while still only using one pan. Because, it's hot. Here is a handy illustration of my favorite folding method:

So! Wrap up the fish and let it steam in the citrus. Chop the cabbage and scallions, toss with some olive oil, and throw the whole mess into the oven. While it's cooking, heat some taco shells, whizz some avocado crema in the blender, and prep any other toppings you might want (cheese, tomatoes, jicama, beans, etc). Tonight's dinner can be ready in about 30 minutes and is a nice departure from the usual taco night.

Wrapping the white fish in parchment packages helps retain their moisture while also letting the cabbage and scallions get roasted and crispy. It also decreases the mess even more.
Parchment contains the moisture so that the fish steams while the veggies roast.

Roasted cabbage fish tacos with avocado chipotle crema  

½ small head of red cabbage, roughly chopped
½ small head of napa cabbage, roughly chopped (about 6 cups total cabbage)
8 scallions, trimmed and cut in half width-wise
2 Tbsp olive oil
1 large lemon
3 large limes, divided
1 ¼ lb cod or other firm white fish (four medium fillets)
1 Tbsp mayo
1 large avocado
Juice of 1 lime (about 1-2 Tbsp)
4-6 Tbsp water
1 small clove garlic
1-2 tsp chipotles in adobo or chipotle hot sauce
1/2 tsp kosher salt
12 corn tortillas

Preheat oven to 400.

Toss the cabbage and scallions with 2 Tbsp of olive oil and salt and spread onto a baking sheet. Set aside.

Slice the lemon and one of the limes. Spread out four sheets of parchment paper or tin foil on your countertop. Place 2 or 3 slices of the lemon and lime in the middle of the parchment. Place one fish filet onto the citrus bed and sprinkle with salt and pepper.

To fold the bundles, bring the edges of the two longest sides of the parchment together and fold over three or four times until you can’t fold anymore without hitting the fish inside. Next, fold the sides toward the middle until you’ve made a tight rectangle around the fish. Place on top of the veggies, making sure to move the scallions out from beneath the fish and toward the edges of the sheet pan.

Roast until the veggies are wilted and lightly browned and the fish flakes easily with a fork, about 15 minutes. If desired, carefully remove the fish bundles, being aware of steam that might escape, and roast the veggies for another 5 minutes.

Meanwhile, make the chipotle avocado crema. Combine the mayo, avocado, lime juice, water, garlic, chipotles or hot sauce, and salt in a blender or food processor and blend until smooth. If too thick, scrape down the sides and add more water a little bit at a time and blend again until you've reached the right consistency. 

Toast the corn tortillas and prep any other fixings you might want with your tacos (cheese, more avocado, beans, tomatoes, etc). Squeeze some more lime juice over the assembled tortillas and serve.

Yield: 4 servings of three tacos and 1 fish fillet each

Taco night and sheetpan dinner night in one! No mess!
Colorful and healthy family taco night.
Roasted cabbage and scallions are mellow enough for toddlers and picky eaters.

Roasted carrot hummus

Roasted carrot hummus | Me & The Moose. Roasted carrots sweeten up this spicy, complex, EASY hummus. #meandthemoose #snackrecipes #hiddenveggies #snacks #roastedcarrots #hummus #homemadehummus #hummusrecipes

This is carrot hummus. I realize that the above photo might lead you to think that it's pumpkin hummus because there are pepitas in a photo of orange mush. I'm pretty tired.

Guys, M is about to transition to a toddler bed and I'm freaking out. In practical terms, I'm terrified that he's going to climb out of his crib and hurt himself. We've caught him several times with a leg over the railing and have stopped him before gravity could do its work. The toddler rail is on its way.

In theoretical terms, I'm not ready for him to be such a big boy. He was only born, like, a month ago, right? In addition to the impending toddler bed, he got "accepted" to preschool this week (in NYC, you have to apply to preschool with the essay writing, interviewing, and astronomical tuition that that implies), and together, those things are too much. 

Roasted carrot hummus | Me & The Moose. Roasted carrots sweeten up this spicy, complex, EASY hummus. #meandthemoose #snackrecipes #hiddenveggies #snacks #roastedcarrots #hummus #homemadehummus #hummusrecipes

In my anxiety spirals, I worry that he's going to wake up in the middle of the night and climb a bookshelf or stick something into an outlet. We've bolted everything to the wall and covered the outlets, but he's crafty and good at circumventing our roadblocks. Ugh. How do you learn to trust a toddler? How do you have a rational conversation with an irrational being? How do you solve a problem like Maria?

I have no answers. (Accept about Maria: Make her a nanny to seven wealthy motherless children and set the Nazis after them. Things turn out okay.) All I can do is control what I can control. In this case, it's finding creative ways to add vegetables to M's diet. 

Roasted carrot hummus | Me & The Moose. Roasted carrots sweeten up this spicy, complex, EASY hummus. #meandthemoose #snackrecipes #hiddenveggies #snacks #roastedcarrots #hummus #homemadehummus #hummusrecipes

This hummus is a spring-y delight. Roasting the carrots makes the hummus ever-so-slightly sweet and the little bit of ginger lightens the whole thing up and calls to mind Easter egg hunts, seders, hay fever, and daffodils--whatever your springtime ritual.

A couple of notes: When roasting, you want some color on the carrots, but are really looking for them to be slightly browned and fork tender. I also like to cut them into about 1/2-inch thick slices so that they cook fairly quickly, but don't get crispy. I like to toss the hot carrots with the spices once they've come out of the oven so that they don't burn during the cooking, but heat up a bit before going into the food processor. Use Hungarian or sweet paprika over smoked paprika and feel free to increase the amount of spice if you want more zing. The amounts I've used are rather mild because I wanted the ginger to star in this show. Don't be shy with the water in this recipe either. I learned by accident that a little extra doesn't hurt.

Roasted carrot hummus | Me & The Moose. Roasted carrots sweeten up this spicy, complex, EASY hummus. #meandthemoose #snackrecipes #hiddenveggies #snacks #roastedcarrots #hummus #homemadehummus #hummusrecipes

Carrot and ginger hummus

1 lb carrots
2 Tbsp olive oil
1 inch piece of fresh ginger
½ tsp paprika
½ tsp turmeric
1 15 oz can chickpeas
2 large cloves garlic
¼ cup tahini
2 Tbsp lemon juice
½- 1 cup water
Salt

Preheat oven to 400. Peel and cut carrots into ½-inch thick slices. Combine with olive oil and plenty of salt and roast until fork tender, about 25 minutes. Once roasted, toss with the paprika and turmeric (and more salt if necessary).

Add the carrots and the rest of the ingredients (through the water) to your food processor and pulse until combined, adding water until you've reached your desired consistency.

Yield: 3 cups, 26 oz

Roasted carrot hummus | Me & The Moose. Roasted carrots sweeten up this spicy, complex, EASY hummus. #meandthemoose #snackrecipes #hiddenveggies #snacks #roastedcarrots #hummus #homemadehummus #hummusrecipes

Honey, lemon, and ginger spelt muffins

Honey, lemon, and ginger spelt muffins | Me & The Moose. These soothing muffins are healthier than the average morning treat because they contain no white flour and are sweetened with honey. #meandthemoose #muffinrecipes #healthymuffins #speltflourmuffins #lowerglutenrecipes #ancientgrainsrecipes #breakfast #breakfastrecipes #healthybaking #healthybakingrecipes

I had a really cliched parenting day yesterday. I spent 30+ minutes tearing around our apartment frantically trying to find M's lovey that was NOWHERE. I finally found her (him?) in my camera case. I forgot that M can do zippers, so I threw the bag back into the closet while straightening up not realizing that he had put lovey in there while I photographed these muffins. Guys. I even picked through the garbage. THE GARBAGE. And then had an entire conversation with Ethan about how we can lojack the thing.

Before someone suggests that we get multiple lovies for this exact scenario, be assured, we're way ahead of you. But our smart cookie knows that the replacement lovey is an imposter and is not soothed.

Honey, lemon, and ginger spelt muffins | Me & The Moose. These soothing muffins are healthier than the average morning treat because they contain no white flour and are sweetened with honey. #meandthemoose #muffinrecipes #healthymuffins #speltflourmuffins #lowerglutenrecipes #ancientgrainsrecipes #breakfast #breakfastrecipes #healthybaking #healthybakingrecipesHoney, lemon, and ginger spelt muffins | Me & The Moose. These soothing muffins are healthier than the average morning treat because they contain no white flour and are sweetened with honey. #meandthemoose #muffinrecipes #healthymuffins #speltflourmuffins #lowerglutenrecipes #ancientgrainsrecipes #breakfast #breakfastrecipes #healthybaking #healthybakingrecipes

The (thankfully temporary) loss of lovey was especially harrowing because today is M's first sick day in months. I don't mean to brag, but he hardly ever gets sick. I can say that out loud now because I'm not worried about jinxing myself anymore. Of course he got sick the week that all of our classes were cancelled thanks to a mid-winter school break AND it was 65-degrees, so we spent the entire time outside. Go figure.

Honey, lemon, and ginger spelt muffins | Me & The Moose. These soothing muffins are healthier than the average morning treat because they contain no white flour and are sweetened with honey. #meandthemoose #muffinrecipes #healthymuffins #speltflourmuffins #lowerglutenrecipes #ancientgrainsrecipes #breakfast #breakfastrecipes #healthybaking #healthybakingrecipes

When I get sick, Ethan makes me his mom's home remedy of chopped fresh ginger and lemons boiled to death in a few cups of water and then combined with honey. I don't know why it's so soothing, but it makes my throat feel better, eases my coughs, and generally feels warm and cozy. M isn't so into this strong tea, but I put the flavors into a muffin that's also tasty and soothing.

Spelt flour replaces white flour in this recipe and the muffins are only sweetened with honey, so they're on the healthier end of the muffin spectrum. Have I talked about spelt flour here before? I really like it as a replacement for white flour in breads and baked goods because it has a very similar taste and texture. However, it has far more protein, fiber, and vitamins than the plain old AP variety. You can really replace white flour with spelt flour in most baking recipes with little or no modification. (Disclaimer: I haven't tried EVERY recipe with spelt flour, but everything I've tried has worked well. I would not replace cake flour with spelt flour as I think it would change the texture of the finished product, if you care about that sort of thing.)

Honey, lemon, and ginger spelt muffins | Me & The Moose. These soothing muffins are healthier than the average morning treat because they contain no white flour and are sweetened with honey. #meandthemoose #muffinrecipes #healthymuffins #speltflourmuffins #lowerglutenrecipes #ancientgrainsrecipes #breakfast #breakfastrecipes #healthybaking #healthybakingrecipes

One more note: These muffins really benefit from fresh ginger. I have this ginger grater and it's a really handy tool. I made my last batch with powdered ginger and they weren't the same. They're fine though, so if powdered is your only option, use 1.5-2 tsp depending on how strong a ginger flavor you want.

Honey, lemon, and ginger spelt muffins

Healthified/Adapted from Smitten Kitchen

1 scant cup of full fat Greek yogurt
¼ cup olive oil
½ cup honey
zest of 1 large lemon (or 1.5 small lemons)
¼ cup lemon juice
2 eggs
1½ tsp baking powder
½ baking soda
2 cups spelt flour
1-1.5 tsp fresh ginger, grated or minced
¼ tsp salt

Preheat the oven to 400. In a large bowl, whisk to combine the yogurt, olive oil, honey, lemon zest, lemon juice, and ginger. Whisk each egg individually into the batter. To the same bowl, add the flour, baking powder, baking soda, and salt and stir until just combined.

Prep your muffin tins by either spraying or wiping with olive oil or adding cupcake liners. Do this after mixing the batter in order to let your leaveners (baking soda and baking powder) start to work. Fill cupcake tins about 3/4 full. Bake for 12-14 minutes or until a cake tester comes out clean.

Yield: 12 muffins

Honey, lemon, and ginger spelt muffins | Me & The Moose. These soothing muffins are healthier than the average morning treat because they contain no white flour and are sweetened with honey. #meandthemoose #muffinrecipes #healthymuffins #speltflourmuffins #lowerglutenrecipes #ancientgrainsrecipes #breakfast #breakfastrecipes #healthybaking #healthybakingrecipes

Barley and squash "risotto"

Barley and squash “risotto” |  Me & The Moose. This faux risotto uses barley instead of the usual arborio rice, which needs a lot less stirring, but is just as delicious. Add in some breakfast sausage, roasted squash, cheese, and lots of sage and you have a balanced dinner that’ll please just about anyone. #meandthemoose #barley #risotto #squash #dinnerrecipes #easydinners #balaneddinnerrecipes #ricebowl #autumnrecipes

Friends, lets talk about when your toddlers refuse to eat (and the blinding rage that sometimes ensues!). Despite my best efforts, this happens to us frequently (the hunger strikes, not necessarily the rage). I work HARD not to take it personally because I know it's developmentally appropriate (oral stage, individuation, changing taste buds, yadda yadda yadda). One thing I can say with certainty is that it always passes. This is our basic game plan, which we stick to, but not rigidly:

1) If he's hungry, he'll eat. Most of the time, we let him determine how much he wants. We encourage him a little if he says "all done" after two bites because sometimes he's referring to the high chair and not the food. I'm not particularly good at recognizing my own hunger/satiety cues, so I want to help M be more attuned to his body.

2) Push the veggies and protein, especially when your kids are most hungry. M is a morning eater and tends to gobble up whatever we put in front of him before 11 am, so I pack that meal with as much goodness as possible. Similarly, I offer him some veg, some protein, and some good fat in all of his meals. It's much easier to get him to eat fruit and grains, so I don't push those: They end up eaten anyway. 

3) Don't "hide" veggies, cook with them. Find the happy medium with more nutritious food. I agree with folks like Amy Palanjian from Yummy Toddler Food about not "hiding" veggies. But that doesn't mean you have to serve your kids a head of steamed broccoli and call it a day. Conversely, all veggies don't have to be smothered with chocolate or cheese. If you're making a grilled cheese, throw in some spinach and tell them that it's in there.

4) Don't become a line cook. In other words, if your kid is refusing to eat, don't twist yourself into knots preparing something else. This is the hardest to stick to and probably the least rigid of our rules, especially because M is under 2.  His tastebuds are legitimately changing, so what tasted great one day, may actually taste different the next. If he's eaten well at his other meals, we don't sweat a small dinner. Another strategy we use is, instead of making him something entirely new, we'll add a pouch or piece of toast with almond butter while encouraging him to take a few bites of the rejected food. Sometimes he refuses to eat because he's tired or too hungry and a few bites of something familiar can help him calm down and eat the other food too.

Barley and squash “risotto” | Me & The Moose. This faux risotto uses barley instead of the usual arborio rice, which needs a lot less stirring, but is just as delicious. Add in some breakfast sausage, roasted squash, cheese, and lots of sage and you have a balanced dinner that’ll please just about anyone. #meandthemoose #barley #risotto #squash #dinnerrecipes #easydinners #balaneddinnerrecipes #ricebowl #autumnrecipes
Barley and squash “risotto” | Me & The Moose. This faux risotto uses barley instead of the usual arborio rice, which needs a lot less stirring, but is just as delicious. Add in some breakfast sausage, roasted squash, cheese, and lots of sage and you have a balanced dinner that’ll please just about anyone. #meandthemoose #barley #risotto #squash #dinnerrecipes #easydinners #balaneddinnerrecipes #ricebowl #autumnrecipes

All of that to say, the first few times I made this "risotto" M loved it, until last night when he acted like I had made RANCID barley and squash risotto. I assure you, this dish is delicious and though there are a few steps, they can be done simultaneously, so it's less effort than most risotto dishes. And there's barely any stirring!

I used Kabocha squash, which has a creamier consistency when roasted than butternut or delicata squashes and a thicker texture than the pumpkin or acorn varieties. But feel free to swap in any squash you can find in your store or have on hand. Also swap in spinach or any other greens for the kale, and/or turkey, chicken, or beef for the pork sausage. I wouldn't recommend adding fish to this guy, but serving a veggie version alongside a piece of fish would be great. Last note: I used hulled barley instead of pearled barley, which is the browner of the two in the bulk bins of your Whole Foods. It takes longer to cook, but is more nutritious if you don't mind the extra cooking time. 

Barley and squash “risotto” | Me & The Moose. This faux risotto uses barley instead of the usual arborio rice, which needs a lot less stirring, but is just as delicious. Add in some breakfast sausage, roasted squash, cheese, and lots of sage and you have a balanced dinner that’ll please just about anyone. #meandthemoose #barley #risotto #squash #dinnerrecipes #easydinners #balaneddinnerrecipes #ricebowl #autumnrecipes

Barley and squash risotto

3 cups water
1 cup hulled barley
2 cups chicken stock
½-1 bunch kale, stems removed and chopped into pieces
1 cup roasted Kombucha squash, about half of a small squash
1/2 cup grated Parmesan cheese
8 oz pork sausage, de-cased
2 medium shallot
1 clove garlic
10 fresh sage leaves or ½ tsp dried sage

Combine barley and water in a large pot and bring to a boil. Reduce heat and simmer, covered, over low heat until water is absorbed, about 45-60 minutes.

Meanwhile, cut squash in half and place cut side down on a parchment-covered baking sheet. Roast at 400 degrees for 30- 45 minutes or until the flesh is easily pierced with a fork. Let cool slightly and scoop out 1 cup (or half) of the cooked squash and set aside.

In a separate pan, brown the sausage. When fully cooked, remove and drain on a paper towel and add the shallots and garlic to the pan with the leftover pork fat and saute until translucent, about 5 minutes. Add the sage and cook until aromatic.

When barley is done, add chicken stock and bring back to a boil. Add chopped kale and cook until wilted, about 5 minutes. Reduce heat and add squash, parmesan, salt, and pepper. If the risotto looks too wet, let simmer for a few minutes until enough liquid has evaporated, but remember that the risotto will firm up as it cools. (Basically, you want the mixture to be oozy, but you shouldn’t see any excess liquid.) When ready, add the sausage, sage, onion, and garlic mixture and let heat through. Serve with a sprinkle of parmesan cheese on top.

Yield: About 8 servings, ¾ cup each

Need ideas for using the leftover squash? Try these grain-free waffles but swap in squash for the sweet potato.

Barley and squash “risotto” | Me & The Moose. This faux risotto uses barley instead of the usual arborio rice, which needs a lot less stirring, but is just as delicious. Add in some breakfast sausage, roasted squash, cheese, and lots of sage and you have a balanced dinner that’ll please just about anyone. #meandthemoose #barley #risotto #squash #dinnerrecipes #easydinners #balaneddinnerrecipes #ricebowl #autumnrecipes
Barley and squash “risotto” | Me & The Moose. This faux risotto uses barley instead of the usual arborio rice, which needs a lot less stirring, but is just as delicious. Add in some breakfast sausage, roasted squash, cheese, and lots of sage and you have a balanced dinner that’ll please just about anyone. #meandthemoose #barley #risotto #squash #dinnerrecipes #easydinners #balaneddinnerrecipes #ricebowl #autumnrecipes

January Whole 30! (and Kale pesto!)

Kale pesto | Me & The Moose. If you’re doing a January Whole 30, cutting down on dairy, or just looking to add more nutrients and veggies anywhere you can, make this kale-packed sauce that is equal parts tasty and healthy. #meandthemoose #januarywhole30 #whole30 #whole30recipes #kalerecipes #kale #kalepesto #pestorecipes

Friends! It's Whole 30 times again. If you want to read about our first go round with this way of eating, check out this post, this post, this post, this post, and this post. And if that last one depressed you about Whole 30 (it depressed me!), read this post that was a little more uplifting after I had some distance from those first 30 days. Technically speaking, we've been easing into this Whole 30 since Christmas because we lost track of how many cookies, cakes, bars, appetizers, cocktails, and glasses of wine we had during the holidays. And technically speaking, yesterday was our first day of this Whole 30. However, today feels like Sunday (even though it's Monday) and since it's the first day of the official #JanuaryWhole30, it felt like the right time to post.

This month, I'll be publishing only Whole 30-compliant recipes here and on Instagram that we're eating regularly and that we also feed to M. Because the only thing harder than doing a Whole 30, is doing it with a kid. While he's not actually doing Whole 30 with us (he'll be eating plenty of grains, legumes, and dairy), I don't want to cook much for him that isn't acceptable for us too because, a) I don't have that much self-control; b) we're making super healthy stuff, so why wouldn't we want to feed it to our kid?; and c) I'm lazy. 

A couple of things we've done to prep for this Whole 30: 
1) Roast a ton of vegetables (and I mean, A TON). At the beginning of a Whole 30, I get really snack-y and while part of the program is about checking in with yourself before grazing to make sure that you're physically hungry and not mentally hungry, the first week is really hard and doing a little damage control is helpful. And by damage control, I mean, cooking things that you can snack on that are Whole 30. Once you get into the swing of things, you can work on eliminating those extras.

2) Stock the fridge and freezer with things that are easy to throw onto a sheet pan or into a pressure cooker. In our freezer right now: Salmon, shrimp, cod, Whole 30 compliant chicken sausages, ground chicken, and skinless, boneless chicken thighs. 

3) Make/buy all of the sauces:
Ketchup, BBQ sauce, and mustard
Mayonnaise
Basil Pesto
Caesar dressing
Romesco
Chimichurri
 

Kale pesto | Me & The Moose. If you’re doing a January Whole 30, cutting down on dairy, or just looking to add more nutrients and veggies anywhere you can, make this kale-packed sauce that is equal parts tasty and healthy. #meandthemoose #januarywhole30 #whole30 #whole30recipes #kalerecipes #kale #kalepesto #pestorecipes

Kale pesto

Adapted from The Kitchn
4 cups packed chopped kale
1/2 cup toasted walnuts
2 garlic cloves
1 Tbsp lemon juice
1 tsp salt
6 Tbsp olive oil

Bring a medium pot of water to a boil and fill another large bowl about half way with ice water. Wash and chop kale, but don’t worry about removing the tough stems because everything will be blended anyway. When water is at a rolling boil, add the kale and swirl with a slotted spoon a few times. When kale is a bit wilted (about 1-2 minutes), remove it from the boiling water and immediately add it to the bowl of ice water. I don’t drain the kale very thoroughly (I just take it out of the water and shake it a few times) because I think a little extra water helps to thin the sauce without adding more oil, but you can pat the kale dry if you want a thicker pesto. Add to your blender or food processor.

Roast the walnuts in a 350 oven or toaster oven for about 5 minutes or until just lightly browned and starting to smell nutty. You can also toast them in a sauté pan on the stove top. When browned, add them to the blender or food processor as well.

Add the garlic, salt, and lemon juice and start to blend, slowly adding the olive oil in a thin stream. If using a small food processor or a blender without a top that opens, just add the oil with the rest of the ingredients and process together. Blend until you've reached your desired consistency.

Yield: 1.25 cups or 10.5 oz

Kale pesto | Me & The Moose. If you’re doing a January Whole 30, cutting down on dairy, or just looking to add more nutrients and veggies anywhere you can, make this kale-packed sauce that is equal parts tasty and healthy. #meandthemoose #januarywhole30 #whole30 #whole30recipes #kalerecipes #kale #kalepesto #pestorecipes