Kale Pesto

It’s a new twist on pesto using kale. It’s vegan, super easy to make and good on anything from crackers to eggs, chicken or fish.

1/3 cup walnuts

1 (5oz) container baby kale

1/2 cup extra-virgin olive oil

1/2 tsp grated lime zest

2 tsps fresh lime juice

1 tsp salt

Pulse the walnuts in a food processor just until  coarsely chopped.  Add the kale and pulse a few more times to break up the leaves a bit.  Add the evoo, lime zest and juice and the salt and puree until smooth.  Store the pesto in the refrigerator with a piece of plastic wrap pressed directly onto the surface to prevent it from discoloring.  Use the pesto within 5 days.

Recipe courtesy of Giada’s Eat Better, Feel Better