Kale Walnut Pesto  

Ingredients:
small bunch of organic kale (4-6 leaves, remove the thick part of the stems)
¼ cup walnuts, toasted
¼ cup pine nuts, toasted
½ to 1 clove of garlic
¼ cup olive oil (or more for a smoother pesto)
juice & zest of half a lemon
salt & pepper to taste
optional: grated parmesan or pecorino cheese

Instructions:
De-stem the kale. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Blanch kale for about 3 seconds, remove and place in the ice bath to stop the cooking process. Dry the kale well on a paper towel. Blend everything together in a food processor (apart from olive oil). Slowly drizzle in your olive oil while mixing. Pulse quickly to create a chunky pesto or blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.

GF, DF (w/o cheese), Paleo