Walnut Kale Basil Pesto

1. 1

   Bring a medium sized pot of water with a pinch of salt to a boil.

2. 2

   Prepare a bowl of cold ice water.

3. 3

   Add kale to boiling water and cook for 2 minutes.

4. 4

   Drain off the water and immediately immerse kale into the bowl of ice water to stop cooking.

5. 5

   Then remove kale from the water to a colander to dtrain.

6. 6

   Using a food processor, chop garlic.

7. 7

   Add walnuts, kale, basil, salt and Parmesan cheese and pulse to combine.

8. 8

   Slowly add olive oil through the feed chute while the machine is running.

9. 9

   Continue until fully combined.

10. 10

    Store in an airtight container in your refrigerator for up to 3 days, but can be frozen for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.