ParentMap and PCC have partnered to produce an exciting new web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen. Each month, PCC Chef Jackie Freeman hosts families in the PCC kitchen to create a healthy and fun-to-make recipe featuring seasonal fruits and vegetables. In this episode, Kazuo and his mother Sharon learn how to make kale pesto — a versatile sauce that can be used to top pasta, vegetables and meats. Or even to make green eggs and ham (see full recipe below)!
Kazuo's delcious dish of green eggs and ham insired us to assemble more great ideas for combining time together in the kitchen with favorite children's books.
From chunky-monkey granola courtesy of Curious George to bolognese sauce inspired by Cloudy With a Chance of Meatballs, read on for kid-pleasing snacks inspired by favorite storybooks.
A fun new twist on pesto! In addition to tossing with pasta, try this nutrition-packed sauce on top of baked potatoes, pizza, chicken and fish or mix into a scramble for green eggs!
Recipe makes one cup of pesto
- 1 clove garlic
- ¼ cup toasted walnuts
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 5 ounces kale, tough stems removed and leaves chopped (see note)
- ½ cup grated Parmesan cheese
- ¼ to ½ cup olive oil
- Salt and pepper, to taste
Place garlic, almonds or walnuts, lemon zest and juice in the bowl of a food processor. Pulse until chopped. Add kale and cheese and pulse until fine, scraping down the sides of the bowl as needed. With the machine running, pour in the olive oil until a fine paste is made. Season with salt and pepper.
Note: Baby kale is great for this recipe: It is sweet and there is no need to remove the tender stems.
Recipe by PCC Chef Jackie Freeman