Kale Pesto

Kale Pesto

Roughly chop a bunch of kale, including the stems. Put in a food processor along with two cloves of garlic (or more or less depending on your garlic taste), three quarters of a cup of toasted walnuts or pine nuts, and three quarters of a cup of grated parmesan. Give these ingredients a few pulses to get them going, then turn on the processor and slowly add olive oil until it looks, well, pesto-y. Keep it going for another few seconds to keep it all together. Eat fresh within a few days or freeze. (Hint for pesto freezing: put it in an ice tray, freeze it, and then store the individual cubes for use throughout the winter!)


Add the juice of one lemon or zest of half a lemon before blending.

Supplement kale with some basil.

Use nutritional yeast instead of parmesan.