Ingredients:
- 2/3 cup of toasted walnuts
- 3 packed cups of raw kale
- 2 packed cups of basil
- 3/4 cup of grated parmesan or vegan parmesan alternative
- 5 tbsp of vegetable broth, you may not need it all
- 1 tsp of salt, more if desired
- 5 cloves of garlic, pressed or finely diced
- 2 tsp of lemon juice
- 2 tbsp of olive oil
Directions:
- Toast walnuts in the oven around 350°F for 8-12 minutes or until they turn dark brown.
- In a food processor or high speed blender, add walnuts, kale, and basil. The mixture will be fairly dry; that’s okay for now. The goal of this stage is to break down the big ingredients into smaller pieces.
- Add the parmesan. The mixture will start to clump. At this point you can add in liquid slowly. Start with vegetable broth, one tablespoon at a time. Then add in olive oil. Your kale pesto should be somewhere between a sauce and a paste in consistency.
- Work in the flavor. Add in lemon juice, garlic, and salt. Blend until smooth. If your pesto is a little too thick, consider adding more broth. Too thin? A little more cheese can go a long way.
