This Garlic Kale Pesto will certainly keep any vampire away as well as any sickness! The ingredient list is a powerhouse of nutrition and FLAVOR! Making any kind of pesto is a great way to get a lot of greens in your dish without all the chewing of raw greens. You can certainly reduce or omit the garlic amount to suit your taste. Add a dollop on top of your salads, smear some on your wrap or use as a dip! This pesto can be made ahead and hang out in the fridge for a week.
Garlic Kale Pesto
3 cups raw kale
1/4 cup fresh parsley
1 lemon juiced/zest
3 cloves garlic
1/4 cup raw walnuts soaked
1/4 cup raw cashews soaked
1/2 tsp Himalayan sea salt
1/4 tsp black pepper
pinch dried chili flakes
1/2 cup avocado oil or EVOO (more if needed to blend)
First, soak the nuts in filtered water for 20-30 min, drain.
Add all the ingredients into a jar that works well with your immersion blender.
Blend away! Taste test and adjust to suit you.
Store in an airtight container up to a week in the fridge.