How I'm getting my kids to eat 8 cups of dark leafy greens tonight (watch at 1.5x speed)

Guys wanted to show you one of my very favorite healthy recipes to make, if you can believe it. I'm going to get my 18 month old and fouryearold to eat all of this beautiful Swiss shard here and Brazil nuts and all kinds of good things.

Um, so this is a recipe for kale pesto, but you can make it with really any type of green that you like.

It's just, like, chock full of healthy stuff. Really easy to make. It takes about ten minutes. So I will come in and make this in the middle of the work day, and it is all ready to go for dinner time, which is great if you guys have kids.

The minute they get home from school or daycare or preschool, you have to feed them right away, or else it, um, comes from one of my favorite restaurants, true Food Kitchen.

If you've never been there, it's so good. That's where it comes from. So, um, basically what we're going to do is roughly chop up this shard.

Look at these things. Crazy. We're going to chop this up, and then we are going to boil it. It's called blanching.

Boil it for a couple of minutes so that it stays nice and bright green. And then we're going to put it into this ice water bath so that it stops cooking.

And then we're going to throw it into the blender. I, uh, make mine with, uh, mozzarella instead of parmesan, because I think parmesan smells like feet.

Um, and this makes it just a little creamier. And then, of course, it's for pine nuts, but they're super pricey, so, um, you can really use anything.

You can use pecans. I have Brazil nuts on hand, um, almonds, whatever you got. So I will report back shortly with some beautiful fisher pesto.

I just put the shard into the boiling water. I'm going to set our timer here for three minutes, let that boil off.

Uh, you just don't want it to lose its vibrant color, or else your pesto is not going to be very pretty.

So that's what I spot is for in the blender. We have half cup of nuts of your choice, one, um, cup of cheese of your choice, three quarter cups of olive oil, um, two teaspoons of, um, salt.

I love pink salt, because pretty. And a little bit of pepper. And a little bit of, uh, red pepper flakes just for a little bit of spice.

How much that cooked down? And, um, update for you, when I do the kale, I do three minutes. This actually cooked faster.

It was about 90 seconds, but there's barely anything left to cook down so much. I'm, um, going to drain this off and throw it in the blender.

Okay. How amazing does that look? It tastes even better than it looks. I forgot to mention I put garlic in here, too, um, on the salty your side, if you're going to be adding salt to it.

Um, make sure to account for if your other ingredients are salty. My Brazil nuts were salted, so I think that made it just a little bit salty of the normal.

No big deal. I'm just not going to salt my pasta water later. So there you're ago. I hope you guys will try.

Hope your kids love it. This is the final step. You ask. We'll leave all the dishes for your husband.