Kale & Basil Pesto
OH, KALE YEAH!
Bring on the dark leafy greens! Transform this superfood into a bright and savory sauce that is great on fish, pasta, and roasted vegetables.
2 cups packed torn kale leaves, ribs & stems removed
2 cups packed basil leaves
¼ cup packed parsley leaves
1 tsp black pepper
½ tsp sea salt
½ tsp red pepper flakes, optional
½ cup extra virgin olive oil
Zest and juice of 1 lemon
½ cup toasted walnuts
4 cloves garlic, chopped
½ cup Parmigiano-Reggiano, grated
In a food processor, combine the kale, basil, parsley, black pepper, salt, and red pepper flakes. Pulse on high until the kale, basil and parsley leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Zest and juice the lemon and remove any seeds that may have fallen into the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine.