Kale Mixed Nut Pesto
 
Prep time
Cook time
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This pesto is incredibly easy, deliciously nutty, and just about the freshest dang thing you will make all summer!
Author:
Serves: roughly ¾ cup
Ingredients
  • 1 cup (packed) shredded kale
  • ⅓ cup mixed nuts (cashews, almonds, walnuts, pistachios and pecans work best.)
  • ¼ cup grated parmesean
  • 5 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup fresh basil, stems removed
  • ½ cup extra virgin olive oil
Instructions
  1. Soak basil leaves in cool water for 10 minutes.
  2. Take stems off of basil leaves.
  3. Dry in a clean towel or air dry on a clean surface.
  4. Add half the basil leaves to a food processor.
  5. Add remaining ingredients, except olive oil.
  6. Blend, pouring olive oil slowly into the top of the food processor opening.
  7. Add remaining basil.
  8. Blend until desired smoothness/chunkiness.
  9. Pour into an airtight container, leaving a little space on top.
  10. Pour a thin layer of olive oil on top of the pesto and refrigerate or freeze.
Notes
* You can store the pesto in the refrigerator for up to 2 weeks.
* Be sure not to leave the pesto out. It will begin to brown.
* You can store the pesto in the freezer to make it last much longer. It should last for several months. It does vary, however, on how fresh the basil was to begin with. The taste should still be fresh if you store it in the freezer for under 3 months.
* You can also use one kind of nut instead of mixed nuts.
* I recommend making your pesto a little bit chunky. It really makes a difference in taste.
Nutrition Information
Serving size: 2 Tablespoons Calories: 130 Fat: 13.3g Carbohydrates: 2g Sugar: 0.5g Sodium: 145.3mg Fiber: 0.6g Protein: 1.9g
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/kale-mixed-nut-pesto/