Have extra kale? Use it to make this great sauce and top your pasta, sandwiches, flatbread, or pizza.
Because there are SO many ways to use kale!
- 5 oz kale any variety
- 3 cloves garlic or spring garlic
- 2-3 tbsp olive oil
- 1 tbsp lemon juice (about 1/2 of a lemon)
- 1/2 cup parmesan cheese
- 1/4 tsp salt
- basil to taste
- 1-2 tbsp water or plain Greek yogurt
Tear kale from stem/ribs, using only the green parts of the leaves. Peel garlic and mince.
Add all ingredients to a food processor and blend until smooth. If the pesto is dry, add a bit of water or Greek yogurt to moisten it.
Serve with crackers, pita, or flatbread, or use as a sauce for spaghetti noodles.