Kale Pesto
Author: Mickey Trescott
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
- Add all of the ingredients to a high-powered blender or a food processor.
- 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/
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