Kale has become a huge trend recently, but as much as everyone raved about it, I couldn’t really fall in love with it. It was almost too “harsh” as a green and a bit too much bite for my taste. But before I swore off kale for the rest of my life, I decided to use some leftover kale greens in a homemade pesto. I honestly wasn’t expecting much with the pesto, but little did I know how much I would actually like it.

The “harshness” of the kale actually became a huge advantage in the pesto, letting the flavors of the kale really shine through without overwhelming the bite or palate. I added just enough of this pesto magic in a Greek yogurt egg salad mixture, giving it just enough green for that fun, herbaceous spring twist on a classic egg salad sandwich.

The kind folks over at Star Fine Foods are giving one lucky Damn Delicious reader 2 VIP tickets to the 7th Annual Calabasas Malibu Food & Wine Festival ($600 value) from June 21-22, 2013. The VIP ticket includes a special tasting of world-class wines, beers, spirits, and delicious food on the rooftop of Mercedes Benz in Calabasas.


1/4 cup Greek yogurt

Three tablespoons mayonnaise

Kosher salt and freshly ground black pepper, to taste

One baguette, cut into 3-4 equal pieces, toasted, for serving

2 cups arugula for serving

2 Roma tomatoes, thinly sliced, for serving


1 1/2 cups kale leaves

Two garlic cloves peeled

Three tablespoons pine nuts

1/4 cup grated Parmesan

1/3 cup STAR Extra Virgin Olive Oil

Kosher salt and freshly ground black pepper, to taste


To make the pesto, combine kale, garlic, pine nuts, and Parmesan in the bowl of a food processor; season with salt and pepper to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.

In a large bowl, roughly mash eggs with 1/4 cup kale pesto, Greek yogurt, mayonnaise, salt, and pepper to taste.

Serve sandwiches on baguettes with arugula, tomatoes, and egg salad mixture.