Kale Pesto

I love pesto! I love it on almost anything, zucchini pasta, steak, and even mixed into deviled-eggs!! I was in the middle of harvesting the last of my herbs before they all froze, when I found a TON of Kale left. Then I had an idea…I could make it into pesto! Sure pesto is typically made from basil, but I have made it from spinach…so why not kale?!! This is a pretty fluid recipe, you can swap out a few of the items, so get creative and share your ‘take’ on pesto with me!

Here is my recipe:

1/2 C Walnuts (You could use almonds too!)

2 Cloves of Garlic

2 C Chopped Kale Leaves (You can use spinach, or basil)

2 TBSP Lemon Juice

Zest of 1 Lemon

1/3 C Olive Oil

Salt & Pepper to Taste (I use 1 tsp salt, 1/2 tsp pepper)

1/3 C Parmesan Cheese (Optional)

Pulse walnuts and garlic in a food processor, add the kale and pulse again.

Add the lemon juice, salt, and pepper, pulse again.

While the blade is running, drizzle the olive oil into the processor. Scrape the sides, and pulse again. Pulse in parmesan cheese if using.

Refrigerate it in a covered container, it lasts a few months! Make a dip, put it on anything!!

Beautiful green pesto!!