Prep Time: 10 min.

Ingredients:

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.

 

Preparation:

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.