Kale & walnut pesto

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 clove Garlic
  • 1 small bunch Kale
  • 1 Of one lemon, Juice & zest

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Walnuts, toasted

Found on loveandlemons.com

Ingredients

• small bunch of kale (4-6 leaves, remove the thick part of the stems*)
• ¼ cup walnuts, toasted
• ½ to 1 clove of garlic
• ¼ cup olive oil (or more for a smoother pesto)
• juice & zest of one lemon
• salt & pepper to taste
• optional: grated parmesan or pecorino cheese
• (note: you can use all of the kale stems in your pesto, you will just have to boil them longer (separately) than the leaves. About 20 minutes, or until tender)

Directions

• Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
• Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.
• Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.
• Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.