It’s doesn’t get any easier than this and you won’t miss the cheese one bit. I’m a huge pesto fan, and this version made with kale feels a bit heartier and more full-flavored than an herb-based pesto. I try to always have some kind of pesto on hand for when I don’t have time to cook. I’ll either toss it with some gluten-free pasta (No, I’m not on a gluten-free diet, but I do try to limit my wheat and gluten intake), or use it as a sauce with vegetables and Daiya cheese on an arepa. It’s also great on a sandwich, or part of a salad tossed with chickpeas or grilled tofu. This recipe is pretty bare bones, and when I serve it, I’ll usually add another splash of olive oil and lemon juice to perk it up.
- 8 c fresh kale, roughly chopped, firmly packed
- 1 T fresh lemon juice
- ¼ c pine nuts
- ½ t salt
- ¼ c olive oil
- Combine kale, lemon juice, pine nuts and salt in the food processor and process until kale is finely ground. Slowly drizzle in olive oil as machine is running. Chill for one hour.