Pesto is an easy healthy topping for your dinner. Whether you are making pasta, chicken or quesadillas it’s a tasty topping that you can dress up with some healthy additions. This recipe offers up tons of antioxidants in the kale and garlic with a hit of good-for-you fats in the EVOO and walnuts.
2 CUPS TORN KALE LEAVES (NO STEMS)
1 CUP PACKED FRESH BASIL LEAVES
1 TSP SEA SALT
¼ CUP EXTRA VIRGIN OLIVE OIL
¼ CUP TOASTED WALNUTS
4 CLOVES GARLIC, CHOPPED
½ CUP GRATED PARMESAN CHEESE
In a food processor, combine kale, basil and salt. Quickly chop until the kale leaves are finely chopped.
With the food processor running, drizzle in the olive oil and continue until mixed.
Remove top of food processor, scrape down sides of the bowl and add the walnuts and garlic.
Process again for about 30-45 sec.
Add the cheese and pulse until mixture is combined.
Serving size ¼ cup.