(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Kale Basil Pesto
This is an emerald green wonder – gorgeous, fresh and nutritious, the perfect pasta toss.
This is addictive, fresh and perky. The kale makes it green and uplifting without too much earthy, herb-y tasting as basil alone would offer, i.e. it's better than all-basil pesto.
4 cups kale (spine removed) - approximately
1/2 cup fresh basil (more or less)
½ cup pine nuts
¼ cup walnuts
½ cup grated parmesan cheese
1 clove garlic, finely crushed
½ cup olive oil
2 tablespoons fresh lemon juice
Salt, pepper, to taste
Place the kale in the food processor and pulse to make it almost a paste.
Add the basil and pulse and then add everything else and pulse to make a paste.
Refrigerate until needed. Good, tossed with pasta or on eggs or pizzas.
Makes about 1 cup.
© This is a Marcy Goldman/BetterBaking.com original recipe
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