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Kale Pesto

Ingredients
 

  • 2/3 c. almonds slivered
  • 3 cloves garlic roughly chopped
  • 4 c. kale leaves ie remove stalks
  • Pinch of salt
  • ¼ c. olive oil
  • 2/3 c. Parmigiano-Reggiano cheese

Instructions

  • Place almonds and garlic in bowl of food processor. Pulse until it resembles a coarse grain.
  • Add remaining ingredients and process until it is the consistency you like. Add more olive oil for a smoother sauce.
  • Store in fridge or store in freezer until ready to use.

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