
28 Apr Al Fresco Kale Pesto
Serves 4 to 6 4 cups kale leaves (washed; stems removed) 1 cup basil leaves (tightly packed) 3 tablespoons pine nuts ¾ “minced” garlic gloves ⅓ cup extra virgin olive oil or more to taste Fresh ground pepper and salt to taste | In a food processor or blender, place the pine nuts, kale, garlic, and basil to chop coarsely. Switch to mix/blend and add the olive oil in a steady stream until the consistency is smooth and creamy. Now, add salt and pepper to taste and blend to incorporate.
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