Better than store-bought, vibrant green pesto done in just 5 minutes. A quick, delicious way to use leftover kale! Gluten free.
- 2 cups roughly chopped kale, stems removed
- ½ cup roughly chopped basil, stems removed
- ¼ cup olive oil
- 3 cloves garlic
- ½ cup fresh parmesan cheese, grated
- 2 tablespoons pine nuts
- 1 teaspoon salt
- Combine all ingredients in a food processor and pulse until completely combined.
- Store in an airtight container in the refrigerator for up to 1 week.