Vibrant Kale Pesto

Ingredients

• Kale (2 cups, stems removed and chopped)
• Basil leaves (1 cup, packed)
• Garlic (3 cloves, peeled)
• Pine nuts (1/4 cup, lightly toasted)
• Parmesan cheese (1/2 cup, grated)
• Lemon juice (2 tablespoons, freshly squeezed)
• Olive oil (1/2 cup, plus more for drizzling)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon, freshly ground)

Instructions

1. Bring a large pot of salted water to a boil. Add the chopped kale and blanch for 1-2 minutes until bright green. Drain and immediately rinse with cold water to halt the cooking process.
2. In a food processor, combine the blanched kale, basil leaves, garlic, toasted pine nuts, grated Parmesan cheese, lemon juice, salt, and black pepper. Pulse until all ingredients are finely chopped and well combined.
3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. If you prefer a thinner pesto, add a bit more olive oil.
4. Taste the pesto and adjust the seasoning, adding more salt, pepper, or lemon juice as needed to enhance the flavors.
5. Transfer the kale pesto to a clean jar or airtight container. Drizzle a thin layer of olive oil on top to preserve freshness, and refrigerate until ready to use. This pesto can be stored in the refrigerator for up to one week.
6. Serve the kale pesto over your favorite pasta, as a spread on toasted bread or sandwiches, or as a vibrant dip for fresh vegetables.