Kale and Walnut Pestoourharvest.com/recipes/kale-and-walnut-pesto

Ingredients

• 0.5 pound Kale leaves
• 0.5 cup Walnuts
• Lemon, juiced and zested
• 3 Garlic cloves, coarsely chopped
• Kosher Salt
• Freshly-ground Black Pepper
• 0.5 cup Olive Oil
• 0.75 cup Parmesan, grated

Directions

1. Toast walnuts in a dry saute pan until lightly browned. Add to a food processor with coarsely chopped garlic and a large pinch of lemon zest.
2. Add kale and 2 tbsp lemon juice to food processor. It may be necessary to add kale in batches. Season generously with salt and pepper.
3. Once all of the kale is chopped, taste for seasonings and flavor. Add more garlic, lemon juice, salt, and pepper as desired.
4. With the food processor running, stream in the olive oil. You are looking for a loose paste-like consistency.
5. Transfer pesto to a bowl and fold in Parmesan. Serve with pasta, toasted bread, grilled chicken, or roasted salmon.

Notes