Good Morning March! Can you believe we’re on the brink of longer days and lingering rays…? No matter how hard winter persists, there are tulips eager to stand tall for Spring just around the corner! I can imagine you, too, are ready for a change of weather and wardrobe, oui?

Well, speaking of change… TuTus&Tea got a little Spring makeover recently ~ What do you think? Something a little bit brighter…fresher…a bit like this recipe I chose to share today : The Best{o} Kale Pesto. If you know me at all, you won’t be surprised to see I’ve incorporated Kale into yet another dish…but I promise this one’s worth a try! The perfect accompaniment with a kick for capresé salads, spread for sandwiches, sauce for pastas…you name it!

Kale Pesto Capresé Kale and Walnuts Capresé with Kale Pesto Recipe {adapted from Green Kitchen Stories}.

In a food processor, combine 2 cups of baby kale, 1 cup fresh basil, 2 cloves of garlic, 1/2 cup of toasted walnuts, 1/3 cup fresh parmesan cheese, the juice of one lemon, 2 tablespoons of water, a pinch of salt and a dash of pepper. Once it is mixed through, slowly drizzle in 1/3 cup of Olive Oil until it reaches your desired consistency of pesto perfection. (You may add more lemon juice, salt & pepper to taste).

…Meanwhile on Stage…This weekend will host our final two performances of the Close to Chuck program at the Boston Opera House ~ A mixed bill of Jorma Elo’s Close to Chuck, Jiri Kyllian’s Bella Figura and José Martinez’s world premiere, Resonance. See here for videos!

Here’s to a promising month of fresh starts!

Pliés & Pesto ~ p.e.