Bright Kale “Sesto” with Colorful Veg


Friday night dinner almost always includes a whole, roasted chicken. The accompaniments to the meal vary from week-to-make. However, the intoxicating aromas of roast chicken and fresh-baked challah consistently meet Abba at the front door at the week’s end.


Truthfully, Abba works many Friday nights and weekends; but when he is home, it’s show-time! Fresh, healthy fare; candles, wine and family. This week, Abba had a particularly grueling week – and also ate a lot of gruel at the hospital. Ugh, that cafeteria is a death sentence for every employee there. Just. Disgusting. It’s ironic that a health care system feeds it’s doctors and nurses pre-packed, frozen, fat and cholesterol loaded garbage. It’s a recipe for a heart-attack! Needless to say, Abba is bombarded with fresh fruits and vegetables when he is home.


This Friday night, other than the mandatory (and adored) Shabbat bread, the menu includes a gigantic salad. A roast chicken (of course) is served with a colorful vegetable medley and a bright, nutrient-rich kale “sesto” to be drizzled over the top of both.


This kale “sesto” is a sauce and pesto in one. There is no need to choose between a rich wine sauce or a complex pesto if one can have both. The salubrious kale
“sesto” brings great taste – and vitamins – to the meal. Its bright flavor profile and pop of green color is a party on the plate – and in the mouth.


The “color veg” is sweet and caramelized. It is a crime for any gift from a garden to be so toothsome and mouth-watering. Truth: healthful food is scrumptious.


The “color veg” is simply a mixture of fresh produce, tossed in olive oil and herbs, then roasted in an oven until soft, golden and succulent.


The kale “sesto” comes together in seconds with the help of a  food processor.


Simply give it a few whirls, drizzle in the oil, and you’re golden. Or green.

Enjoy the “Sesto” with any grain or protein – and certainly “colorful veg.”


Thank you for visiting us at Casa Curls and Carrots. Have a lovely weekend!

Warmly, Shanna



Bright Kale “Sesto”

Is it a sauce? Is it a Pesto?
Drizzle it over any grain, roast chicken and “colorful veg” (below)
1/4 cup walnuts, toasted and chopped
2 cups baby kale, packed
1 cup (approximately) parsley stems, from one bunch of parsley, chopped
3 medium cloves garlic, peeled
2 Tbsp. capers, drained
1 tsp horseradish
2 Tbsp. each: lemon juice and pinot grigio wine
4 Tbsp. vegetable or chicken stock, per your preference
1 tsp. dried dill
dash of salt and pepper, to taste.
2 Tbsp. extra virgin olive oil
  • Combine all the ingredients, through the salt and pepper, in a food processor.
  • Pulse to break up lumps, if necessary. Process until the mixture is very smooth. 
  • Slowly drizzle in the olive oil and process until combined.
  • Taste and re-season with additional salt and pepper, if necessary.
  • Serve with any roasted or grilled protein or vegetable – or a grain dish. Enjoy!


Colorful Veg

All of the shades of a rainbow in one nutritious bowl


1 each: yellow and red bell pepper, diced

1 small white onion, diced

one cup of baby portabellas, cut in fourths (measure after cutting)

2 cups of fresh asparagas, sliced into one-inch slices (measure after cutting)

1 cup fresh green beans, stems removed, sliced into one-inch slices (measure after cutting)

1-2 Tbsp. garlic-infused EVOO, just enough to lightly coat all of the vegetables

1 Tbsp. fresh, chopped thyme or rosemary (optional)

salt and pepper, to tas

  • Preheat oven to 400°F or 204°C.
  • Toss all ingredients, through salt and pepper, on a sheet tray.
  • Roast in the oven for about 30 minutes, until tender, turning occasionally. The peppers and onion will be slightly caramelized.
  • Serve drizzled with “Bright Kale Sesto,” above.
  • Enjoy! 


©Shanna Koenigsdorf Ward, (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.



14 thoughts on “Bright Kale “Sesto” with Colorful Veg

    1. Hi, Ada,
      Thank you for your sweet comment! I appreciate your warm words, as always. 🙂 I hope that you get lots of rest this weekend – and the opportunity to eat nutritious food, like kale. Juiced kale sounds scrumptious. Be well!

  1. wow–love that this is called Sesto 🙂 Sounds much better than Pauce. Your dish is gorgeous and fun and healthy and everybody wins! I’m thinking I should start thawing that chicken in the freezer. Roasted chicken sounds perfect for a weekend evening meal. Thanks for the inspire.

    1. Hi, Liz,
      Well, thank you so much for your generous and encouraging words. I appreciate your visit. Yes to more chicken – and a resounding no to Pauce! 😉 You are right – it is simply not an appetizing term, is it? Have a lovely Sunday.

  2. Oh that colour! With those little specs of red and darker greens coming through, just gorgeous Shanna! And what a genius idea!! I have pinned that photo… 🙂

    1. Hi, Lidia,
      Thank you so much for your encouraging and sweet comment. I appreciate the kind words, as always. 🙂 I used the remaining sauce last night; I simmered it, along with small cubes of beef and additional wine, stock and garlic (very saucy!) until the beef was very tender. We served it over spaghetti squash “pasta” and roasted Brussels sprouts and caramelized onions. It is a nice “Sesto” because you can you the leftovers to marinade almost anything or make a true sauce. Very versatile. Have a great day, Lidia!

  3. Really original, Shanna! I must say “original”, cause in Italy Pesto is a specialty of the city of Genova (Liguria), and it’s made only with basil, garlic, olive oil, pine nuts and, of course, grana padano!! (cheeese Shanna 🙂 !)
    This interpretation for me is a bit “strange” but i must say that it seems really appetizing! Have a good day!Cris

    1. Hi, Cris,
      Thank you for your warm comments. I appreciate all of the nice words. I do think that the traditional Italian pesto is absolutely DIVINE. There is really nothing quite like it. And, oh, the FROMAGE. Delectable grano podano; yum!
      Have a lovely evening! – Shanna

  4. Frankly speaking I have never tried a Kale ‘sesto’ but would so want to try it. I really wonder how it tastes. i think if I ever visit, it should be on a Friday night. Whole roast chicken, delicious veggies, and ‘sesto’ of course. Lovely combination. I am bookmarking the ‘sesto’. Have a wonderful weekend!

    1. Hi, Liz,
      Well, I “invented” Sesto (copyright, please?), so that is why you have not partaken in it. Do let me know if you give it a try. In France, roast chicken is often served with a Dijon mustard… and I went from there. Thank you so much for visiting – and for you encouraging words. Enjoy your weekend with your brood of petit Liz. 🙂

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