Kale & Walnut Pesto

By Gigi-licious

Ingredients

• small bunch of kale (4-6 leaves, remove the thick part of the stems*)
• 1/4 cup walnuts, toasted
• 1/2 to 1 clove of garlic
• 1/4 cup olive oil (or more for a smoother pesto)
• juice & zest of one lemon
• salt & pepper to taste
• optional: grated parmesan or pecorino cheese
• (note: you can use all of the kale stems in your pesto, you will just have to boil them longer (separately) than the leaves. About 20 minutes, or until tender)

Details

Servings 1
Adapted from loveandlemons.com

Preparation

Step 1

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.

2. Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.

3. Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.

4. Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.