Kale Pesto

By Gail Poll

Ingredients

• 1 medium bunch kale, center ribs and stems removed
• 1 / 2 teaspoon Himalayan Crystal Salt Blend
• 1 / 2 cup broth (chicken or veg)
• 1 / 4 cup parmesan, grated
• 1 / 4 cup Walnuts, Halves & Pieces, toasted
• 1 / 2 teaspoon Garlic Powder or 1 clove garlic
• 1 tablespoon Extra Virgin Olive Oil, Cold-Pressed
• 1 tablespoon Lemon Juice
• 1 / 2 teaspoon Black Peppercorn, ground
• 1 can Navy Beans, drained

Preparation

Step 1

Blanch kale in a large pot of boiling salted water, about 1 minute.

Drain and rinse with cold water to cool; wring dry in a clean kitchen towel.

Place kale in food processor and add garlic, Parmesan, and walnuts, and pulse until it is the consistency you desire.

Add oil and then broth in a steady stream and process again.

Add lemon juice and season with salt and pepper.

Once cool, add to a can of drained beans.