Save this easy instant pot kale pesto! This is a great new way to add veggies to a favorite food (pasta!) Often kids aren’t fans of leafy veggies – that’s ok, this recipe incorporates familiar flavors and tastes, add to some fun shaped pasta and you’re good to go!

What you’ll need:
– One bunch of kale, washed and stems removed, leaves torn
– 3-4 ribs of celery, roughly chopped
– 1 onion, roughly chopped
– 1/2 tsp garlic, 1/4 tsp parsley
– 1/2 cup of cheese of your choice (e.g., mozzarella, Monterrey jack cheese)
– 1/2 cup buttermilk (I actually used kefir, it’s lovely and thick and has lots of gut-healthy bacterial cultures)

What to do:
1. Set your instant pot* to saute, throw in the onion, celery, spices and saute 2-3 minutes
2. Put the leaves of the kale in, add a small amount of water (~1/8 cup)
3. Close lid, set IP to pressure cook, manual, 11 minutes
4. When the cooker is finished, release pressure and open, blend with your favorite stick blender (or actual blender)
5. As you’re blending, add the buttermilk or kefir. Once smooth, add the cheese and stir as it melts
6. Add to pasta, top with more cheese if desired

* If you don’t have an instant pot, you can do this in a normal pot, once you’ve sauteed the onion and celery, close lid and cook until soft, add the kale leaves, cook covered until soft (~7 minutes.) The follow on from step 4.

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Hi, I'm Thalia the Dietitian. I help parents raise healthy, intuitive eaters and foster healthy food relationships with their children. I'm an Accredited Practicing Dietitian and Accredited Nutritionist. I teach nutrition to college students, author higher education materials to accompany textbooks that engages students, and I'm mum to two little ladies (and a retired guide dog lab.)


Melanie · February 10, 2020 at 3:10 pm

Is this sauce very green in colour?

    Thalia · February 10, 2020 at 5:20 pm

    It’s a dark greenish brown. Not bright green.

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