2cupskale, stemmed and roughly chopped (loosely packed - see notes)
3/4cupparsley leaves, loosely packed
2clovesgarlic, roughly chopped
6tablespoonsolive oil, plus more if needed
Juice of 1/2 lemon, about 1-1/2 tablespoons
1/4cupgrated Parmesan cheese
1/2 to 1teaspoonsalt
Freshly ground black pepper
Place the kale, parsley, garlic, olive oil and walnuts in the work bowl of a food processor.
Pulse until the mixture has the consistency of a thick paste.
Add the lemon juice, Parmesan cheese, 1/2 teaspoon salt and a few grinds of black pepper and pulse to combine.
Taste and adjust the seasoning and add a little extra olive oil if needed.
Kale pesto can be stored tightly covered in the refrigerator for up to 5 days.
Tips for Making This Recipe
For best results, be sure to remove the tough stems and pat your kale dry with paper towels before chopping.Tip: To shorten prep time get pre-washed baby kale. You can just pinch off the longest stems, give it a quick chop and you're ready to go.