Pesto With Kale

Here I go again. A take off of my Pesto. Sneaking in good for you foods. Kale! It fights fat is high in fiber, vitamin A, calcium, a great sources of beta-carotene, one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer, heart disease, and certain age-related chronic diseases, it also provides other important nutrients. Check out some good information on kale here http://benefitof.net/benefits-of-kale/ Do make the whole amount and freeze as ice cubes to add to soups.

• Ready In: 15 mins
• Serves: 15

Ingredients

• 3  large garlic cloves
• 2  cups  packed basil, rinsed (or fresh as you can)
• 1  cup kale, rinsed, stems removed saving for stock
• 1⁄2 cup  toasted pine nuts, cooled
• 1  cup  grated parmesan cheese (either or both) or 1  cup romano cheese (either or both)
• 1⁄4 cup olive oil, depending on how creamy you want it you can add up to double the amount

Directions

1. While processot is running add garlic.
2. Put in next 4 ingredients. Pulse to blend.
3. Slowly add oil through feed tube to make a nice paste.
4. Season with Pepper and salt if desired.
5. Do take note the cheese has high sodium.