I get the impression that most kids, even fussy eaters, like pesto sauce.
I do make traditional Pesto alla Genovese at home, as well as Watercress Pesto. But the kids still go mad for what is affectionately known as Green Cheesy Sauce. I usually make it with perpetual spinach (chard) growing in the garden, but today I thought I’d try it with my first ever crop of kale. Apparently this is what Italian mammas make for a quick toddler lunch. It can also be made with ordinary spinach.
Wilt a big handful of de-stalked kale in salted water for about 5 minutes. With a slotted spoon, transfer to a mini food processor, add a very small clove of peeled garlic, about 25g of mature cheddar or parmesan type cheese. Blitz until smooth. You may need to add 1-2 tsp of olive oil to achieve a smooth (unrecognisable!) consistency.
Stir through hot pasta or rice.