I normally think of pesto as a summer treat when there is plenty of fresh basil, but delicious pesto can me made from then just basil! This recipe uses kale, but really any leafy greens can be blended to make pesto anytime. An added bonus of using kale instead of basil is that it won’t brown and will stay good in your refrigerator for up to a week.
- 1 bunch of kale
- ½ cup of olive oil
- ¾ cup pine nuts
- 2 cloves of garlic
- ½ cup parmesan cheese
- Remove kale leaves from stem and place in a food processor.
- Add all other ingredients to food processor and pulse until fully blended.
- If pesto seems too thick, add a little more olive oil.
*If you are dairy free, cashews can be substituted for parmesan cheese.