KALE PESTO
You know me: any chance to bump up the nutritional content of recipes without sacrificing taste. Pesto can be modified in so many ways. Vegan? Nut allergies? More greens in your diet? I got you.
![Homemade Pesto](https://static.wixstatic.com/media/29a84e5022454288b95cee099d23a613.jpg/v1/fill/w_351,h_234,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/Homemade%20Pesto.jpg)
Ingredients
1 bunch of Kale (ribs and stems removed)
½ cup of either walnuts*/almonds/pine nuts/pistachios
1 cup basil
â…“ cup olive oil
½ cup parmesan cheese (omit if vegan and can substitute with 1/3 cup of nutritional yeast)
Pink Himalayan Salt to taste
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Recipe
Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet covered with a tea towel to dry.
Blend nuts (*if using walnuts lightly toast on low heat until fragrant first) in a food processor until crumbled or smooth depending on your texture preference.
Add kale, basil, and 1 oz. Parmesan/nutritional yeast. Purée until smooth.
Slowly add oil, mix until desired ratio and add salt to taste.