An online friend asked us for a kale pesto recipe, and we said, why not? Now that we've been testing out this recipe, we just can't get enough! A big batch of pesto can be a great time saver. It keeps really well in the refrigerator and can be reheated with pasta or spread right onto a sandwich. This recipe is an even healthier version than a traditional pesto and uses kale as the main ingredient instead of just basil. No offense to basil, basil is great, but so is kale - it's loaded with vitamins, iron, and tastes great!
4 cups kale, stemmed
1 small bunch fresh basil
1/2 cup pine nuts
1/2 cup vegan Parmesan
1/4 cup olive oil, or more
Juice and zest from half a lemon
1 large garlic clove
Salt and pepper to taste
1. In a large food processor, puree all ingredients, except the olive oil, until blended.
2. Slowly add in the olive oil until the desired consistency is reached. Serve immediately or store in the refrigerator for about a week.
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