3 cups chopped organic kale
1/2 cup pine nuts (or any nut, really)
Juice from half a lemon
1 (or more if you like garlic-y pesto) Mama Bird garlic clove, smashed
1/4+ cup grated parmesan cheese
Salt & pepper to taste
Organic olive oil, for cooking the kale and to achieve desired consistency of the pesto
Heat olive oil in a pan over medium heat and sautee the kale and garlic until garlic is brown.
Cool slightly then add all ingredients to blender/food processor and BLEND. Continue to slowly add oil while blending, until you have reached the desired consistency and texture of the pesto.
Serve in any way you would traditional basil pesto
Note: If you want to make extra to freeze, omit the cheese, and add in later, after defrosting and just before serving.
Recipe submitted by Mara, adapted from recipe on Osborne Seed website