So, what do you do when you start making pesto and realize you don’t have enough basil? Use some of the kale in the vegetable drawer in the refrigerator, of course! That’s what I did tonight, and luckily it was a success!
Kale Pesto
What you need:
1 1/2 cups kale, removed from stems
3/4 cup fresh basil leaves
1/2 cup toasted pine nuts, optional (I omitted them)
1/2 cup grated Parmesan cheese
2 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
How to make it:
Blend the kale, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
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