Kale Pesto

Ever wonder what to do with your leftover kale stems besides throwing them in a smoothie? Here's something new to try!

INGREDIENTS

1 cup chopped kale (and/or kale stems)

1/2 cup walnuts

1/2 cup fresh parsley and stems (cut amount in thirds if using dried parsley)

3ish garlic cloves

juice from about 1/2 a lemon

1/2 teaspoon salt

1/4 - 1/2 cup olive oil

basil is optional. (Tastes great with or without!)

extra splash of water if needed

INSTRUCTIONS

Blend everything except the oil in a blender/food processor.

Slowly add in the oil while blending (I also add about 1/8 cup of water).

Blend until your desired consistency! Some like it smooth, others like it chunky!

Place your freshly made pesto in a container to let it sit in the refrigerator for a few hours to thicken and blend the flavors.

If it becomes thicker than desired, add a little oil or water and stir!

This is a rough recipe, meant to be modified to your liking!

Play around with the recipe to figure out how you like it best!

Wondering what to do with pesto?

Pesto works great as pizza sauce, atop pasta, on eggs, smeared on toast with tomato slices, in salads, smothered on meat, burgers, corn, or roasted veggies. The possibilities are endless!

Let me know your modifications!