Kale Pesto

1. 1

   Wash and pat dry the kale and fresh basil.

2. 2

   Remove and discard the kale stems, give the kale leaves a rough chop and add them to a food processor along with the basil, garlic, walnuts and Parmesan cheese.

3. 3

   Pulse 5 or 6 times to get everything chopped up.

4. 4

   Turn the food processor on and slowly add the oil while the processor is processing.

5. 5

   If you added 1/4 cup of oil, you will end up with thick, spreadable pesto. You can stop here or if you desire a thinner consistency to use the pesto as pasta sauce, continue adding oil (about an additional 1/4 cup) until the pesto reaches the consistency you want.

6. 6

   Season to taste with salt. Use immediately or refrigerate for up to 1 week (you can also make the sauce in bulk and freeze it for later).

* Per serving · 4 servings · Values may vary.

No additional tips available.