Kale and walnut pesto



  • 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


Step 1
Place kale, basil and walnuts in a small food processor. Process, scraping down sides occasionally, until almost smooth.

Step 2
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.