Al Fresco Kale Pesto

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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