The Pioneer Woman Tasty Kitchen
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Kale Pesto

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Prep:

Cook:

Level: Easy

System:

6

Description

Easy and nutritious pesto made with kale, basil, walnuts and garlic. So simple and perfect for spreading on sandwiches or using as pasta sauce!

Ingredients

  • 5 cups Kale Leaves, Packed
  • 2 cups Fresh Basil Leaves, Packed
  • 5 cloves Garlic
  • ½ cups Walnuts
  • ½ cups Parmesan Cheese (Optional)
  • ¼ cups Olive Oil
  • ¼ teaspoons Salt To Taste

Preparation

Wash and pat dry the kale and fresh basil.

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.

Pulse 5 or 6 times to get everything chopped up.

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

If you added ¼ 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 ¼ cup) until the pesto reaches the consistency you want.

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).

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