Kale Pesto

Picture 3Ingredients
  • 1 large bunch Tuscan or curly kale, leaves stripped from stems and roughly chopped (4-6 cups)
  • 1-2 cups arugula, chard, radish leaves, parsley, cilantro, or whatever other greens you happen to have around (optional) (I USE PARSLEY & CILANTRO)
  • juice of 1 lemon
  • 2 tsp salt, or to taste
  • 2 cloves fresh garlic, peeled
  • 1/2 cup grated parmesan, Romano or Grana Padano cheese (optional, or substitute 2 tsp nutritional yeast)
  • 1 cup pine nuts toasted in a dry skillet until fragrant
  • 3/4 cup olive oil
Put the greens, lemon juice, salt, garlic, cheese (if using), and nuts in a food processor with the chopping blade. Turn the processor on and let it run about 10 seconds. Begin pouring the olive oil in through the feed tube. When you’ve added all the oil, let the processor run another 30 seconds or so, until the pesto is smooth.Store the pesto in a sealed container in the refrigerator for up to 5 days.

Prep time: 15 minsCook time: 5 minsTotal time: 20 minsYield: approximately 2 cups

Recipe from Erika Kerekes


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