Kale Pesto

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Lauren D

Lauren DeMaio, Magic Bullet’s first ever Kitchen Magician, spent her early years with a love for food. Surrounded by loving family, loving hearts, and huge appetites, it was always on the forefront. The 28-year-old ‘spark plug’ recently relocated from Boston back to her home state of Connecticut, where she works as an Operations Manager for a trade show management company by day and a slave to the stove by night. Always high on life and short on time, she found a way to make meals happen – using what else but the Magic Bullet Blender.

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This is the third pesto variation I have written about and just like being held back in fourth grade, you can bet I am damn proud of it.

It’s me, Lauren! Your Magic Bullet Kitchen Magician – and this time we are bringing those power greens into the mix.

How? Via KALE PESTO, my friends.

I have made this twice now. Both times with brown rice pasta. Brown rice pasta, I’m a fan. But honestly, anything that you top with this pesto will be good.

Fighting that urge to chew on a tennis shoe? Fret no more, my friends. You can do so with this Kale Pesto. Fresh, lemony, herbaliciousness off the charts.

I have made this twice now. Once as a side dish over angel hair this past summer when I was cooking for my loved ones @rabid203, @joshmac18, and freshly shipped in from Canada, Aaron Lewicki! And then again last night over fettucine. Both times – bangin’.

See below for a start to finish 10-minute process dinner delight.

Kale Pesto


  • 1/2 lb. cooked brown rice pasta of your choice
  • 1 1/2 cups, loosely packed] fresh rinsed, dried, roughly chopped kale
  • 2 cloves of garlic, halved
  • 4 fresh basil leaves, torn
  • 1/3 cup extra virgin olive oil
  • 1/8 cup pignoli nuts (pine nuts)
  • 1/8 cup pre-Bulleted pecorino romano
  • 1/2 tsp crushed red pepper flakes
  • zest of ½ of a lemon
  • salt & pepper to taste


  1. Add all ingredients to tall cup.
  2. Blend for 10 seconds.
  3. Toss with pasta.
  4. Serve, baby.


  • TIME SAVER: I am obsessed with time savers and things that I can make in advance. Yes, this is legitimately a 10-minute process, but still, make it on a Sunday, pop it in the fridge, whip it out at game time and you are Betty White GOLDEN, girls.
  • FLAVA FLAV: Like I mentioned above – it packs a punch. Put a tablespoon of this on some ciabatta bread. Fresh mozzarella, tomato, or sundried tomatoes? Portobello mushrooms? Anything – and Panini that stuff.
  • TIP: Don’t have a Panini maker? Me neither. I gave it to my mom. Do this instead:
  1. Lightly olive oil the outside of the bread.
  2. Frying pan on stove, medium heat.
  3. Carefully place a smaller pan on a separate burner also on medium heat.
  4. Place sandwich in larger frying pan, place smaller pan on TOP and lightly press down.
  5. Reheat smaller one, repeat.
  6. Voila – homemade Panini maker.
  • CHANGE UP: Like lemon? Add the juice of ½ of a lemon as well! Big basil fanatic? Add more fresh leaves. Big crowd? Double or triple it! That is what I did the first time I made it – just did a few rounds in the Magic Bullet and, well, yeah. Magic happened.


Alright my friends. Back to work. Thanksgiving is right around the corner and ‘Debbie the Demolisher’ [mom] has got me going full blast.

Until next time – sending love from my boisterous heart in Connecticut, to each and every one of yours.