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Kale Pesto Recipe
Course
Condiment
Cuisine
American
Keyword
Vegetable
Author
Karen Lee
Ingredients
1
Cup
Kale
Chopped
1
Cup
Fresh Flat Leaf Parsley
Chopped
2
Cloves
Garlic
¼
c
Roasted Pine Nuts
½
C
Extra Virgin Olive Oil
Pinches
of Sea Salt and Black Pepper
Instructions
Combine all the ingredients in a blender and blend until all the ingredients are pureéd and smooth.
Store in an air tight jar, like Weck Jar and refrigerate.
Refrigerated pesto will be good for at least one month.