kale pesto

 

Ingredients

• 4-6 luciano kale leaves, center ribs and stems removed
• 1 garlic clove, chopped
• ½ cup fresh basil leaves, lightly packed
• juice and zest of 1½ lemons
• ¼ cup pistachio nuts, shelled (or walnuts)
• ½ cup macadamia nut oil (or EVOO)
• sea salt to taste

Preparation

1. Blanch kale in a large pot of boiling salted water, about 1 minute. Drain and place in ice bath; squeeze out excess water, and dry with a clean kitchen towel.
2. Transfer kale to a food processor, add garlic, basil, pistachio nuts, oil, lemon juice and zest; pulse until coarsely chopped. Season with salt. Makes about 1 cup pesto.

I love pesto on everything from open-faced sandwiches to eggs.

xxShira