Kale Pesto


1 clove garlic
1/4 cup walnuts or pine nuts
6-8 kale leaves
1/2 cup grated parmesan cheese
3-4 tbsp olive oil (or until desired consistency)


Separate leafy parts of kale from stems. Discard stems and chop remaining kale into smaller pieces. Place garlic, walnuts, kale, parmesan cheese, and olive oil one-by-one into a blender or food processor, blending briefly after each new ingredient is added. After all ingredients have been added, blend to desired consistency. 

Store in refrigerator and use within one week. Freeze for up to two weeks.


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