Pesto with Kale and Avocado Oil
The perfect way to capture fresh basil and sneak in a few healthy ingredients!
Ingredients
Scale
- 4 Cups of Basil
- 2 Cups frozen Kale
- 1/2 – 3/4 C Pine (Pignoli) Nuts (depending on personal taste – my mom doesn’t
- even use nuts in hers…)
- 3 cloves of peeled Garlic (again, feel free to add more or less depending on taste)
- 1/2 –1 Cup Avocado Oil, slowly drizzled until the right consistency
- 2 C shredded Romano Cheese (Truth: I usually add more right before I serve it…don’t judge)
Instructions
Place basil, kale, garlic, and nuts into food processor (your food processor will be full), pulse and slowly drizzle oil into the mixture until all of the ingredients are combined.
I tend to like my pesto thicker- as it thins out when warmed up – but this recipe is all about what works for you.
Once the whole mixture is blended into a beautiful bright green sauce, empty out of the food processor and into a bowl. Using a rubber spatula, fold in the cheese until it is well combined. You want less cheese? More cheese? It is all good.
Serve over your favorite pasta, zoodle, use on top of salmon, or as a base for a fantastic pizza…the possibilities are endless.