2 cups packed torn kale leaves, stems removed
1 cup packed fresh basil leaves
1 tsp sea salt
¼ cup + 2 tablespoons extra virgin olive oil
¼ cup toasted walnuts
4 cloves garlic, chopped
½ cup grated parmesan cheese
2 boneless skinless chicken breasts
1 large sweet potato, peeled and chopped into wedges
Assorted spices (such as garlic salt and/or powder, paprika, cayenne, cracked chilis, sea salt, pepper etc)
In a food processor (or blender), combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in ¼ cup olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine.
Place the chicken in a foil lined pan or tray and spread pesto on top. We made 2 chicken breasts and had plenty of leftover pesto. Pesto can also be tossed with whole wheat pasta.
Place sweet potato wedges on a foil lined tray. Mix assorted spices to taste into 2 tablespoons olive oil and brush onto wedges.
Put both chicken and wedges in an oven preheated to 400°F and cook for 35 minutes. Check chicken to ensure that juices run clear and inside is opaque white (not pink!) to indicate it has been fully cooked. Enjoy!
Pesto Nutritional Information per serving (¼ cup): 139 calories, 4 g protein, 3 g carbohydrates, 13 g fat (2 g saturated), 4 mg cholesterol, 1 g fiber, 279 mg sodium.
Pesto Recipe from 50 Shades of Kale