Micro-Kale Pesto

Pesto is traditionally made with basil, but this version uses kale shoots that have a wonderful, spicy herbaceous quality.  Highly versatile, it is equally delicious as a pasta sauce, a vegetable dip, a sandwich or burger spread, used in a potato salad dressing, or as an accompaniment to a mushroom omelet.

Author: Fresh and Natural Foods

Servings: | Prep Time: | Cook Time: | Ready in:

Ingredients

• 2 packages Morning Sun Farms micro kale, approx. 2 cups
• 2 oz. chopped walnuts, approx. 1/3 cup
• 1/2 cup grated Parmesan cheese
• 2 cloves of organic garlic
• Zest of 1 organic lemon
• 1 1/2 Tbsp. fresh organic lemon juice
• 1/4 to 1/2 tsp sea salt
• 1/4 tsp fresh ground black pepper
• 1/4 cup + 2 Tbsp extra-virgin olive oil

Instructions

n a food processor, grind all of the ingredients, except the olive oil, into a course paste. With the food processor running, slowly add through the feed tube the extra-virgin olive oil. Process until smooth.