1 bunch kale, stemmed and chopped
In food processor, pulse together kale, walnuts, Parmesan cheese and garlic until coarsely ground. Pulse in oil, lemon juice, salt and pepper until smooth.
Servings: 1 1/3 cups
Serving Size: About 1 tablespoon
I finally made my very first cooking video! Although I’m blending more than cooking with this recipe! Kale and walnut pesto is great to store in the fridge for those occasions when you come home late and are not sure what to eat! It’s fast and easy to use and can last for over a month! I love to throw it on some quinoa pasta, slather over some chicken breasts, or put on a sandwich. Plus, it’s great whether you’re vegan (using vegan parmesan or omitting it all together), vegetarian, gluten-free, or a meat eater! Yum!
4 kale leaves, washed with center ribs and stems removed
A food processor is best to use, but a blender is okay as well, just be sure to do all the big blending in increments as noted in the video. I also like my pesto extra garlicky! If you’re like me, feel free to add another clove of garlic, I usually do, but used less here in case folks aren’t as into garlicky food.