Kale Pesto

Tastes just as delicous as the traditional pesto, lots more nutrients! yield is a guess...

• Ready In: 10 mins
• Yields: 1 cup

Ingredients

• 4  cups  tightly packed chopped kale leaves
• 1⁄4 cup  extra-virgin olive oil (plus 1T)
• 2  large garlic cloves (to taste, I like this heavy on the garlic)
• 2  cups basil leaves
• 1  tablespoon  fresh squeezed lemon juice
• 1  cup  coarsely grated parmesan cheese (If you only have fine-grated Parmesan, I would use a little less.)
• 1⁄4 cup walnuts or 1⁄4 cup  almonds
•  salt (I used about a 1/2 teaspoon of salt.)

Directions

1. Coarsely chop the kale leaves and measure out 4 cups of packed chopped kale. Give the kale a good wash in the salad spinner if it needs it and spin dry .
2. Put the kale, nuts and garlic into the food processor (using the steel blade) and chop until it's finely chopped. Then add the basil leaves.
3. Put the lid on the food processor, and add the olive oil and lemon juice through the feed tube while you process the mixture. When it's fairly well combined, add the coarsely grated Parmesan and salt and process until the pesto is as smooth as you'd like it (about 1 minute for me.) If you want it saucier/smoother, add more olive oil.