- 1 cup torn kale leaves
- 1/2 cup firmly packed fresh basil leaves
- 1/4 cup walnuts, toasted
- 1/3 cup garlic-infused extra virgin olive oil
- 1/3 cup extra virgin olive oil
- 2 tablespoons finely grated parmesan
Place kale, basil and walnuts in a small food processor. Process, scraping down sides occasionally, until almost smooth.
With motor operating, gradually add oils in a slow, steady stream. Continue to process until combined. Transfer to a bowl. Stir in parmesan. Season with salt and pepper.