Why We Like It

What do you do for dinner on a busy weeknight? Make a stir fry of course! This simple stir fry is delicious and filling…and the added basil pesto sends the flavor over the top!

Cook the Potatoes:

2 Tbsp olive oil
4 garlic cloves (finely diced or 1 tsp garlic powder)
4 medium red skin potatoes (about 2 cups, thinly sliced or cut into cubes, no need to peel)

Add oil to a large skillet or wok over medium high heat. Add garlic and cook for about 30 seconds, and then add potatoes and cook for about 10 minutes, stirring occasionally, until beginning to get tender.

Add Next:

1 bunch green onions (sliced)
1 cup asparagus (about 10 spears, cut into one inch pieces)
1 (4 oz) can diced green chiles
3 Tbsp basil pesto
1 tsp ground cumin

Add to the skillet and cook for about 5 minutes, stirring occasionally, until asparagus is crisp tender.

Add the Kale:

1 bunch kale (leaves cut from stems and chopped, stems discarded)

Add to the skillet and stir to combine. Cook for 2-3 minutes until slightly wilted.

Serve and Enjoy!

Quick Tips

You can purchase basil pesto in a jar for added convenience, but it is really easy, and incredibly delicious, to make your own. See our coaching tip for recipes, tips, and more about pesto.

Homemade Basil Pesto: 2 cups fresh basil leaves + 1/4 to 1/2 cup grated parmesan cheese + 1/4 to 1/2 cup extra virgin olive oil + 1/4 cup pine nuts (or other nut of your choice) + 2-4 garlic cloves (or 1 tsp garlic powder) + 1/4 tsp salt (or more to taste) + 1/4 tsp black pepper (or more to taste). Add everything to a blender or food processor, and pulse until well combined. (Remember, you want slightly chunky pesto!)

Dairy Free Homemade Pesto: 2-3 cups fresh basil or a variety of fresh greens or herbs + 2-4 garlic cloves (or 1/2 tsp garlic powder) + 1/2 cup walnuts (or other nuts) + 1 avocado + 2 Tbsp olive oil + 2 Tbsp apple cider vinegar + 1 Tbsp honey + 1/8 tsp salt (or more to taste). Blend until well combined.