07 Aug Phase Two Kale Pesto
Makes 1 cup (16 servings) | 1 serving = 1 tbsp
- 2 cups torn kale (no stems) and parsley, combined
(1 cup kale chopped + 1/2 cup parsley)
- 1/4 cup olive oil
- ¼ teaspoon salt, to taste
- 1 clove garlic
- juice of one lemon
- ¼ cup raw almonds
- Pulse the kale, olive oil, salt, garlic, and lemon juice in a food processor until smooth.
- Add the almonds and pulse until the almonds are ground to desired consistency.