Kale has become increasingly mainstream over the years, perhaps due to some clever marketing or perhaps it’s just gaining a resurgence of popularity from the past, or both. I’ve paired it here with basil for a rich and earthy pesto, which is perfect for enjoying during the summer months, when cranking up your oven just isn’t an option. I’ve used vegan parmesan in this recipe, but nooch will also work.Print
- 2 cups basil, packed
- 2 cups kale
- 1/2 cup pine nuts
- 4–6 cloves of garlic, minced
- 1 tsp coarse sea salt
- 1/2 cup good-quality olive oil
- 1/3 cup vegan parm
- 2 tsp fresh lemon juice
- Combine all of the ingredients in a food processor and blend for no more than 45 seconds.
- To serve: mix a generous amount of the pesto with angel hair pasta, or add to a tomato-based sauce, enjoy on crackers or spread on a bagel.