Lemony Kale Pesto
 
Prep time
Total time
 
Author:
Serves: 8-10
Ingredients
  • 3 cloves garlic
  • 2 cups kale, packed
  • 1 cup basil
  • ½ cup pine nuts, almonds or pecans
  • ½ cup parmesan cheese
  • juice of one lemon
  • ⅓ cup extra virgin olive oil
  • sea salt and cracked pepper to taste.
Instructions
  1. Place whole garlic cloves in the food processor by themselves. Pulse until they are chopped very finely. Scrap down the sides of the food processor.
  2. Add kale, basil , nuts, parmesan cheese and lemon juice to the food processor and process until smooth while streaming in the olive oil. You may have to stop and scrap down the sides of the food processor a couple of times to get a good consistency.
  3. Store in an air tight container or jar in the refrigerator for up to 1 week. You can also freeze it for up to 6 months and here is how to freeze pesto.
Recipe by Becky's Best Bites at https://beckysbestbites.com/lemony-kale-pesto/