- 1 1/2 cup walnuts
- 2 cups cooked chopped kale (alternatively use frozen chopped kale*)
- 2 cloves garlic, chopped
- Zest and juice of 1/2 lemon, plus more to taste
- 1 1/2 cup packed fresh basil leaves
- 1/2 teaspoon fine sea salt
In a food processor, combine kale and walnuts and process until coarsely chopped. Add garlic, 1/2 cup water, lemon zest and juice, basil and salt and continue to pulse until the mixture reaches the texture of traditional pesto. Add more lemon juice or water to reach the desired consistency. Pulse again until smooth. Store in an airtight container and refrigerate for up to 3 days.
*If using frozen kale, place it in a medium saucepan with 1 inch of water. Bring to a boil and cook about 5 minutes. Drain well and set aside.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.