Kale Basil Pesto

Adapted to vegan from original recipe from Plays Well with Butter. I've used a couple if different varieties and it always turns out well. great way to use up your greens!

Kale Basil Pesto

Ingredients

2 cups firmly packed chopped kale/spinach (roughly 3.25 ounces)

2 cups firmly packed basil leaves & tender stems (roughly 3 ounces)

½ cup extra virgin olive oil

1 lemon, zested & juiced

3 cloves garlic

⅓ cup walnuts, toasted (I didn't toast mine)

2 tablespoons pine nuts, toasted (I didn't toast mine)

⅓ cup finely grated vegan parmesan (I've used vegan gruyere as well)

kosher salt & ground black pepper, to taste

Method

Add the olive oil, lemon zest & juice, garlic, walnuts, & pine nuts to the jar of a high-speed blender.

Blend 5-10 seconds, roughly breaking down the nuts. 

Add the parmesan, kale, & basil to the blender, & blend until combined. 

Taste and season with additional salt, ground black pepper as desired.