Kale Pesto

Name: Kale Pesto
Ingredients: 5 cups Kale Leaves, Packed; 2 cups Fresh Basil Leaves, Packed; 5 cloves Garlic; 1/2 cups Walnuts; 1/2 cups Parmesan Cheese (Optional); 1/4 cups Olive Oil; 1/4 teaspoons Salt To Taste

7 ingredients

6 steps

Ingredients

5 cups Kale Leaves, Packed
2 cups Fresh Basil Leaves, Packed
5 cloves Garlic
1/2 cups Walnuts
1/2 cups Parmesan Cheese (Optional)
1/4 cups Olive Oil
1/4 teaspoons Salt To Taste

Directions

1

Wash and pat dry the kale and fresh basil.
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

Pulse 5 or 6 times to get everything chopped up.
4

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

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).