Kale Pesto

• 5 cups Kale Leaves, Packed
• 2 cups Fresh Basil Leaves, Packed
• 5 cloves Garlic
• 1/2 cups Walnuts
• 1/2 cups Parmesan Cheese (Optional)
• 1/4 cups Olive Oil
• 1/4 teaspoons Salt To Taste

1. Wash and pat dry the kale and fresh basil.
2. Remove and discard the kale stems, give the kale leaves a rough chop and add them to a food processor along with the basil, garlic, walnuts and Parmesan cheese.
3. Pulse 5 or 6 times to get everything chopped up.
4. Turn the food processor on and slowly add the oil while the processor is processing.
5. If you added 1/4 cup of oil, you will end up with thick, spreadable pesto. You can stop here or if you desire a thinner consistency to use the pesto as pasta sauce, continue adding oil (about an additional 1/4 cup) until the pesto reaches the consistency you want.
6. Season to taste with salt. Use immediately or refrigerate for up to 1 week (you can also make the sauce in bulk and freeze it for later).

kale leaves, fresh basil, garlic, walnuts, parmesan cheese, ubc, ubc

Taken from tastykitchen.com/recipes/condiments/kale-pesto-3/ (may not work)