Name: Kale Pesto
Prep time: 15 min
Total time: 15 min
Yield: 10
Cuisine: American
Ingredients: 3 cups (packed, 85 g) chopped fresh kale; 1/2 cup (60 g) toasted, blanched almonds; 1/2 cup (40 g) grated or shredded Parmesan; Zest from one lemon (about a teaspoon); 3 cloves garlic (less or more to taste), minced; 1/2 cup (120 ml) extra virgin olive oil; 1 tablespoon lemon juice; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper

Ingredients

10 serv.

3 cups (packed, 85 g) chopped fresh kale
1/2 cup (60 g) toasted, blanched almonds
1/2 cup (40 g) grated or shredded Parmesan
Zest from one lemon (about a teaspoon)
3 cloves garlic (less or more to taste), minced
1/2 cup (120 ml) extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Instructions

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1 Place the chopped fresh kale and toasted almonds in a food processor and pulse several seconds.
2 and pulse again several times. Use a rubber spatula to scrape down the sides of the food processor and pulse again.
3 With the food processor running, slowly stream in the olive oil.
4 Remove to a storage container, stir in lemon juice, salt and pepper, adjusting amounts to taste. Use mixed in with pasta or rice or as a topping for chicken, beef, or seafood.