Kale Pesto

  • 2 cups torn kale (no stems)
  • 1/2 cup olive oil
  • 1/4 teaspoon salt (more to taste)
  • 1 clove garlic
  • juice of one lemon
  • 1/4 to 1/2 cup raw almonds or walnuts
  • ¼ cup grated Parmesan cheese (optional)

  1. Blanche kale in salted, boiling water for 3 minutes. Drain and run under cold water to stop cooking. Squeeze to drain well.
  2. In the food processor, pulse garlic and nuts.
  3. Add kale and lemon juice. With food processor running, drizzle in olive oil. Season with salt and Parmesan cheese.
  4. Add to your favorite pasta.

Can also add spinach with the kale.

When adding to my pasta, sometimes I'll add some store bought marinara sauce to create a pesto-tomato sauce.