Kale Pesto


8 servings


10 minutes

  • 2 cups packed torn kale leaves, stems removed
  • 1 cup packed fresh basil leaves
  • 1 tsp sea salt
  • ¼ cup extra virgin olive oil
  • ¼ cup toasted almonds
  • 3 cloves garlic, chopped
  • 1 tbsp lemon juice
  • 1 tsp freshly grated lemon zest
  • ½ cup grated Parmesan cheese
  1. In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the almonds, garlic, lemon juice, and zest and process again, then add the cheese and pulse to combine.
  2. Serve immediately or store in an airtight container in the refrigerator for up to 2 days. To serve, toss with your favorite pasta or use as a topping for grilled meats, fish, or vegetables.