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Walnut Kale Basil Pesto
Author: Jackie
  • ½ cup Kale , cleaned and chopped
  • ¼ cup basil leaves
  • ½ cup walnuts
  • 1 clove garlic
  • ½ teaspoon salt
  • ½ cup shredded parmesan cheese
  • ½-3/4 cup extra virgin olive oil
  1. Boil a medium sized pot of water with a pinch of salt.
  2. Prepare a bowl of cold ice water.
  3. Add kale to boiling water and cook for 2 minutes.
  4. Strain and immediately immerse kale into ice water to stop cooking and strain.
  5. Using a food processor, chop garlic.
  6. Add walnuts, kale, basil salt and parmesan cheese.
  7. Slowly add olive oil while the machine is running.
  8. Store in an airtight container in your refrigerator for up to 3 days, but can be frozen for up to 2 months.