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Tuscan Kale Pesto

  • Author: Misfits Market


  • 1 bunch (about 2 cups) Tuscan kale, de-stemmed and roughly torn
  • 1/4 cup basil leaves, roughly chopped
  • 1 clove garlic, minced
  • 1/2 cup almonds
  • 1/4 cup Parmesan cheese
  • 1/2 cup olive oil, plus more for a thinner pesto
  • 1/2 teaspoon salt
  • Juice of 1 lemon


  1. In a food processor or blender, add kale, basil, garlic, Parmesan, olive oil, salt, and lemon juice. Pulse to combine.
  2. Add almonds and pulse until they are finely chopped. Add more olive oil until you reach the consistency of your liking. Store in a resealable container in the fridge for up to a week, or use to top pasta, pizza, or even as a dip.