Go-to Sunday dinner: Kale pesto and roasted potatoes


kale pesto and potatoes

This is one of my all-time favorite meals. I love making pesto because there are so many different variations to try. This one is made with kale and nutritional yeast and it's banging. I am vegan, so everything you'll find on the Sky Life blog is vegan! 

Kale Pesto

  • 1/3 cup raw pine nuts 
  • 3 gloves of fresh garlic 
  • 1/2 lemon, zested and juiced (I put mine through a juicer) 
  • 1 bunch of curly kale 
  • salt and pepper (to taste)
  • 3/4 cup olive oil 
  • 1/2 cup nutritional yeast 

Combine everything in food processor or blender and pulse until blended smooth. I use a Ninja blender and it rocks! Pour over your favorite pasta or veggie noodles. I used Ezekiel sprouted grain penne for this meal, which I love because it's so filling and hearty. Sprouted grain is also a great source of protein for vegans because it is a complete protein

Roasted Potatoes 

  • 1 bag of small red potatoes 
  • olive oil 
  • sea salt and pepper 
  • Herbamare seasoning (optional, but I put this stuff on everything!) 
roasted potatoes

Preheat oven to 425 degrees. Wash and cut up potatoes into fourths. Place in baking tray and coat with olive oil, sea salt, pepper and seasoning of your choice. Bake for 30 minutes or until golden brown. Periodically, remove from oven and tossed around in the pan. 

 This is my friend Lilly. We had a lovely dinner out on the porch. My friends know when they come over for dinner they are subject to a photo :) 

This is my friend Lilly. We had a lovely dinner out on the porch. My friends know when they come over for dinner they are subject to a photo :)