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Kale Basil Pesto

A extra green extra yummy twist on a culinary classic, gets some extra iron, calcium, & vitamins in your favorite pasta sauce!

4 cups (tightly packed) chopped kale leaves (sub spinach)

2 tsp. favorite saute oil

1/4 cup extra-virgin olive oil

6-8 garlic cloves (sub garlic scapes &/or garlic leaves)

2 cups Happy Heart basil leaves

3 tbs. fresh lemon juice

1 cup cashews (sub walnuts, almonds, pistachios, pine nuts)

1 cup coarsely ground parmesan

Salt to taste

Instructions (try with raw kale too!)

  • coarsely chop kale, rinse & dry in a salad spinner
  • saute kale in 2 tsp. oil for 2-3 minutes over medium heat until it wilts. Add to food processor
  • add garlic to food processor & chop
  • add basil leaves, chop, then add lid
  • add olive oil & lemon juice through the feed tube while processing
  • when you have a fine green paste, add nuts & parmesan cheese
  • lastly, add salt to taste

Enjoy with spaghetti squash, salad, grilled eggplant, omelettes, fish, or save for later by freezing portions in ice cube trays, muffin tins, and transfer to freezer bags.