2 cups fresh basil, tightly packed (about the contents of a 4-oz container)
1 clove garlic
1 lemon, juiced
½ tsp sea salt
1 bunch kale
Instructions
Gently pre-heat a skillet on medium-high heat for a minute. When it is ready, add the ground pork, breaking up in to bits and cooking for 10-15 minutes, stirring, until browned.
In the meantime, place the olive oil, basil, garlic, lemon juice, and salt into a blender. Blend for 30 seconds or just until incorporated (or more, if you like a more blended pesto). You may need to use your tamper here, or stop the blender to scrape the sides down--whatever works!
Once the pork has reabsorbed all of the fat and started browning, add the kale to the skillet and continue cooking for a few minutes, being sure to stir occasionally.
Turn off the heat and add the pesto to the skillet. Stir to combine and serve warm.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/pork-pesto-skillet/