Easy Kale Pesto

A twist on the traditional, kale pesto never loses its vivid green color and can be prepared year-round. Use a robustly flavored extra-virgin olive oil for maximum flavor. Spoon pesto into glass jars or plastic containers, cover, and refrigerate for up to 1 week.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 296 Calories

Ingredients

• salt to taste
• 1 cup grated Parmesan cheese
• 1 cup pine nuts
• 3 cloves garlic, peeled
• 1 cup extra-virgin olive oil
• 12 cups firmly packed chopped kale leaves

Recipe Instructions

Step 1

Pour olive oil into the bowl of a food processor and add garlic; pulse until garlic is chopped, about 10 seconds. Add kale to olive oil mixture, working in batches if needed; pulse until evenly blended, about 20 seconds. Scrape down sides of bowl.n

Step 2

Stir pine nuts and Parmesan cheese into kale mixture and pulse until pesto is smooth; season with salt.n