Recipe Ideas for Next School Year’s Meal Regs

The CIA and two school districts provide menu inspiration.

Kale Pesto

This pesto would be great on a whole-wheat pasta or as a spread on a sandwich.

Yield: 50 ounces

1 ¾ cups raw chopped nuts
3 garlic cloves, smashed
1 lb. + 9 oz. chopped kale
3 ½ oz. grated Parmesan
1 ¾ cups extra virgin olive oil or canola oil
1 tsp. salt
½ tsp. pepper

See full recipe

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