Spinach-Basil Pesto

Let’s face it. Most children do not arrive in this world universally loving their veggies. Getting there can be a slow process. And for some kids (and some veggies), the process is longer than for others.

With all its natural sugar it’s not hard to warm up to the carrot. Corn, too, is an easy sell. But on the other side of the spectrum lurk broccoli, Brussels sprouts and spinach. Dark green vegetables contain higher amounts of certain natural compounds which many kids just don’t care for.  The bitter taste in cruciferous veggies like broccoli and kale come from what are know as glucosinolate compounds, and raw spinach contains carotenoids to which many people — although at times it seems those people fall disproportionately in the 0- to 10-year-old age group — react strongly. Indeed, scientists have identified genes that predispose certain individuals to be “supertasters” with highly-refined palates that distinguish and amplify certain flavors. (If you’re interested in learning more about this phenomena, read People Who Taste To Much by Sumathi Reddy, published in the Wall Street Journal in March, 2013.)

Supertaster or not, your child may occasionally approach their leafy greens with more aggression than anticipation. Why not harness that energy with a little invitation to, quite literally, pound their vegetables.

A spinach-basil pesto that even those supertasters can get behind. Get the recipe here.

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