This kale pesto with walnuts and parmesan is easy to make and tasty addition to many different dishes!
- 4 cups baby kale
- 1/3 cup toasted walnuts
- 4 cloves garlic
- 1/4 cup parmesan cheese
- 1/3 - 1/2 cup extra virgin olive oil
- pinch kosher salt
Pulse the kale, walnuts, garlic, and parmesan in a food processor until well chopped. With the food processor running on low, add the olive oil until well blended and smooth.
Store leftover kale pesto in a sealed jar for up to a week.