Kale Pesto Recipe

Makes 1 ½ Cups 

“Because I just can’t get enough kale, I had to make it into a pesto. This kale pesto is bright green and tastes as vibrant as it looks. I added some flax seeds for an extra umph of nutrients, but if you don’t have any, just use some extra walnuts.” – Katie Lee

¼ cup (25 g) walnut halves

2 tablespoons flax seeds

3 cloves garlic

3 cups (50 g) packed chopped kale

1 tablespoon fresh lemon juice

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

¾ cup (180 ml) extra-virgin olive oil

½ cup (60 g) grated Pecorino Romano cheese

In a food processor, pulse the walnuts, flax seeds, and garlic together. Add the kale and pulse to puree. Add the lemon juice, salt, and pepper and pulse to combine. With the motor running, slowly add the oil and process until smooth. Pulse in the cheese. The pesto can be refrigerated in an airtight container for up to one week