Kale Almond Pesto

1. 1

   In a medium-sized skillet, heat the first amount of olive oil over medium heat.

2. 2

   Add kale and saute until wilted, about 2-3 minutes.

3. 3

   Remove from heat.

4. 4

   Place almonds in a cast iron pan and cook over medium heat until toasted, turning often, about 3-4 minutes.

5. 5

   Combine kale, almonds, basil, garlic, lemon juice, remaining olive oil, and salt in a food processor.

6. 6

   Pulse until combined, adding more olive oil or salt, if desired.

7. 7

   Store in an airtight container in the fridge or freeze for later use.

8. 8

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.