This Kale Pesto recipe swaps the basil leaves for fresh kale to make a healthy and vegan dipping sauce, pasta topping or spread. This is a great recipe when you have lots of kale to use!
1/4cupnuts use either: pine nuts, pistachios, cashews or almonds
1/4cupolive oil
2tablespoonslemon juice
2clovesgarlic
1teaspoonsalt
1/2teaspoonsugar
pinchpepper
Instructions
Chop kale into small pieces and wash. Dry kale as best as you can, I like using my salad spinner for this.
Place all your ingredients into your food processor. Pulse a few times until pesto texture. If your food processor is not moving, add 2 tablespoons of water.
Serve over pasta, as a dip or place in the fridge to last a few days (3-4 days).