Baby Kale Pesto

You don’t have to wait for basil season to enjoy a garlicy, creamy pesto! We use pesto on pasta, but also on sandwiches, wraps, omelets, and dipping veggies sticks in it.

• 2 bags baby kale

• 3-4 garlic cloves

• 1 cup walnuts (or other nut or seed of your choice)

• 3/4 cup olive oil

• 2 TBSP lemon juice

• 3/4 cup parmesan cheese (you can leave the cheese out, add an additional 1/2 cup seeds or nuts and an extra pinch of salt)

• salt

• splash of water

Put all the ingredients in a food processor blender and puree until smooth. Use additional water, olive oil, or lemon juice as needed to make it the consistency you want. Add salt as needed. Enjoy!