• 2 cups fresh kale leaves, stems removed

• 1/2 cup walnuts

• 1/2 cup grated Parmesan cheese

• 2 cloves garlic

• 1/2 cup olive oil

• 2 tablespoons lemon juice

• Salt and pepper to taste

1. Prepare the Kale: Wash the kale leaves thoroughly and remove the tough stems. Roughly chop the leaves.

2. Toast the Walnuts (optional): For added flavor, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are fragrant and lightly browned. Allow them to cool.

3. Blend the Ingredients: In a food processor, combine the kale, walnuts, Parmesan cheese, and garlic. Pulse until the ingredients are finely chopped.

4. Add the Olive Oil: With the food processor running, gradually add the olive oil until the mixture is smooth and creamy.

5. Add Lemon Juice and Season: Add the lemon juice and blend again. Season with salt and pepper to taste, blending briefly to combine.

6. Adjust Consistency: If the pesto is too thick, you can add a bit more olive oil or a tablespoon of water to reach your desired consistency.

7. Serve: Use the kale pesto immediately or store it in an airtight container in the refrigerator for up to a week. You can also freeze it in small portions for longer storage.

Tips:

• Serving Suggestions: Kale pesto is great with pasta, spread on sandwiches, as a dip for veggies, or as a topping for grilled meats or fish.

• Nutritional Yeast: For a vegan version, you can substitute the Parmesan cheese with 1/4 cup of nutritional yeast.

• Extra Greens: Feel free to add other greens like spinach or basil for a more complex flavor.