Easy Kale Pesto Popular Recipes

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Easy Kale Pesto

"A twist on the traditional, kale pesto never loses its vivid green color and can be prepared year-round. Use a robustly flavored extra-virgin olive oil for maximum flavor. Spoon pesto into glass jars or plastic containers, cover, and refrigerate for up to 1 week."

Ingredients :

1 cup extra-virgin olive oil
3 cloves garlic, peeled
12 cups firmly packed chopped kale leaves
1 cup pine nuts
1 cup grated Parmesan cheese
salt to taste

Instructions :

Prep : 15M	Cook : 12M	Ready in : 15M

Pour olive oil into the bowl of a food processor and add garlic; pulse until garlic is chopped, about 10 seconds. Add kale to olive oil mixture, working in batches if needed; pulse until evenly blended, about 20 seconds. Scrape down sides of bowl.
Stir pine nuts and Parmesan cheese into kale mixture and pulse until pesto is smooth; season with salt.

Notes :

If desired, squeeze 1 teaspoon lemon juice into the kale mixture.
Adjust the amount of garlic to suit personal preference.

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