Prep Time: 10 min.


1/2 cup toasted pine nuts
3 garlic cloves, coarsely chopped
1/4 to 1/3 cup extra virgin olive oil
1 bunch kale (the dark green Lacinto is beautiful)
juice of 1 fresh lemon
1 tsp unrefined sea salt
freshly ground pepper
Optional: 1/2 cup parmesan cheese, grated. I didn’t use it and the pesto was delicious.



1.) Trim kale by removing ribs and tossing into food processor.
2.) Add remaining ingredients. Pulse until uniform pesto results.
3.) Spread on toast or toss into cooked spelt pasta.