Kale and Walnut Pesto

Yields Makes 1 and 1/2 cups

Prep Time 5 min

Total Time 5 mins

A great option to the standard basil and pine nut pesto.

Ingredients

  • 2 oz toasted walnuts
  • 6 garlic cloves (I used big cloves; we could have cut that back a bit)
  • 1 cup extra virgin olive oil
  • 4 cups Kale leaves (I just used all of one medium size bunch with the ends trimmed off)
  • 1/2 to 1 tsp salt (I would have liked a bit less salt than the 1 tsp in the recipe so taste yours and correct as necessary)

Directions

  1. Mix all ingredients in a blender or food processor until smooth.
  2. Keep refrigerated.
  3. Serve as an appetizer with chips or cracker, as a sandwich spread, in a salad dressing or over warm pasta. I've done them all!
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