2-3clovesgarlic or 1 ½ tablespoons jarred chopped garlic
3cupspacked kale (about 1 small bunch),washed and stems removed
¾cupwalnuts or pecans,toasted*
2tablespoonsfresh lemon juice (about 1 lemon)
¼teaspoonsalt
¼teaspoon black pepper
¼cupolive oil
Instructions
In a blender or food processor, blend salt, pepper, garlic, lemon juice, and walnuts or pecans until finely chopped and well combined.
Add kale. Drizzle oil into mixture while blending and puree until pesto reaches desired consistency, stopping to scrape down the sides as necessary. If pesto is too thick, add more water or olive oil to thin.
Serve over whole-grain pasta, spread on whole-wheat crackers, or serve as a fresh vegetable dip.
*How to Toast Walnuts or Pecans
Preheat oven to 350 F.
Arrange walnuts or pecans on a cookie sheet in a single layer.
Bake 8-10 minutes, turning nuts over several times to toast evenly.
Let cool before serving.
Notes
Change it Up
No kale on hand? Substitute with basil, parsley, garlic scapes, or chives. For a Mexican inspired pesto, substitute kale for cilantro and the nuts with pepitas.