Kale and Basil Pesto with Lemon and Parmesan
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
4 cups chopped kale leaves
2 tsp. + 1/4 cup extra-virgin olive oil
6-8 large cloves garlic
2 cups basil leaves
3 T fresh squeezed lemon juice
1 cup coarsely grated Parmesan
salt to taste
Directions
Coarsely chop the kale leaves and measure out 4 cups of packed chopped kale. Give the kale a good wash in the salad spinner if it needs it and spin dry . Heat 2 tsp. olive oil in a large non-stick frying pan. Saute the kale just until it wilts, about 2-3 minutes over medium heat. Put the wilted kale and garlic into the food processor Chop until it’s finely chopped. Then add the basil leaves, put the lid on the food processor. Add the olive oil and lemon juice through the feed tube while you process the mixture. When it’s fairly well combined, add the coarsely grated Parmesan and salt and process until the pesto is as smooth as you’d like it .