Easy Kale Pesto
Kale pesto is so easy to make! Below is an option for Walnut Kale Pesto, and one for Hemp Seed Kale pesto, which is great if you're cooking for someone with a nut allergy.
½ cup walnuts
1 garlic clove
2 cups chopped kale leaves
2 tablespoons lemon juice, plus lemon zest, optional
⅓ cup extra-virgin olive oil, more for a smoother pesto
¼ teaspoon sea salt, more to taste
freshly ground black pepper
grated parmesan cheese, optional
Pulse the walnuts and garlic in a food processor. Add the kale and pulse again.
Add the lemon juice salt and pepper and pulse again.
While the blade is running, drizzle in the olive oil. Scrape the sides of the food processor, if necessary, and pulse again. For a smoother pesto, add more olive oil.
Season to taste. Pulse in grated parmesan cheese, if desired.
*If you want to incorporate the kale stems into your pesto, chop them and boil for 20 minutes, or until tender. Let cool slightly before adding to the food processor.
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