(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.
Adjust seasonings.

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
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.