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Kale Pesto


2 Bunches Lacinato Kale

1/2 c Fresh Squeezed Lemon Juice

Lime Zest

4 Cloves Garlic

1/2 tsp Ground Black Pepper

1/2 tsp Himalayan Pink Salt

1 Tbsp Fennel Seeds

3 Large Basil Leaves

1/4 c Raw Pinoli Nuts

1/3 c Extra Virgin Cold Pressed Olive Oil

*Use Organic when possible


Mince or Finely Chop Garlic cloves

(Remove bottom Stems before cooking) Lightly Sautee Kale with 1 Tsp EVOO for about 5 minutes on Medium Low Heat

Combine all ingredients in Food Processor (except for Kale) and blend on low for 30 seconds

Allow Kale to cool for 5 minutes

Once Kale is cool, add Kale to the Food Processor and drizzle a bit more EVOO if necessary.

Blend until smooth (may need to stop food processor and scrape the sides with a spatula (make sure food processor is completely off before doing this).  Add a small amount of EVOO as needed to provide a smooth blend.

Use with any dish (goes great with Pastas or as a dip)