This was such a delicious pesto! Perfect to use as a dip, or double the oil and make it a sauce to dress a salad or to accompany a meal.
Dairy free, grain free and gluten free this one will be a hit for anyone who is vegan, Paleo, raw or just avoiding those allergens.
This recipe is easy peasy- just blend it all together and voila! A dip/sauce/spread in about one minute flat.
2 cups chopped kale leaves, spine removed
1 cup fresh basil
½ cup walnuts
4 large cloves of garlic
½ – ¾ cup extra-vigin olive oil, or avocado oil, to desired consistency
½ teaspoon salt
½ teaspoon black pepper
A big squeeze of lemon juice
Step 1: Add kale, basil, garlic and walnuts to blender or food processor.
Step 2: Blend well, stopping to scrape down sides.
Step 3: Slowly start to pour olive oil in until you reach desired consistency.
Step 4: Continue to blend, adding lemon juice, salt and pepper to taste.
Enjoy tossed with pasta or as a dip or spread.