Kale Almond Pesto

In a medium-sized skillet, heat the first amount of olive oil over medium heat. Add kale and saute until wilted, about 2-3 minutes. Remove from heat.

Place almonds in a cast iron pan and cook over medium heat until toasted, turning often, about 3-4 minutes.

Combine kale, almonds, basil, garlic, lemon juice, remaining olive oil, and salt in a food processor. Pulse until combined, adding more olive oil or salt, if desired.

Store in an airtight container in the fridge or freeze for later use. Enjoy!