Select a size: | | | |
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
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 Instructions
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).
