Kale Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
  • 1 bunch kale, chopped (about 4 cups, packed)
  • ¾ cup extra virgin olive oil
  • 1 lemon, juiced
  • 2-3 cloves garlic
  • ½ tsp sea salt
  1. Add all of the ingredients to a high-powered blender or a food processor.
  2. Blend or process for 30 seconds or until a paste forms. Use a tamper, or stop periodically to scrape down the sides of the processor once or twice.
Storage: Keeps in the refrigerator for about a week.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/kale-pesto/