This Kale Pesto recipe will be a favourite among vegan and paleo lovers.
I love making my own pesto because I can control the ingredients and make it dairy free.
This pesto recipe is made with kale, basil, parsley and pecans and I decided to mix it in with baked spaghetti squash for my dinner last night, it was delicious.
- 4-5 cups kale, chopped
- 1 cup curly parsley
- 1 cup basil
- 2-3 garlic cloves
- 1 tsp sea salt
- 1/2 cup pecans
- juice of half a lemon
- 1/4 cup olive oil
- In a cast iron pan lightly saute kale in some olive oil for a few minutes
- In a food processor blend kale, parsley, basil, garlic, pecans, lemon juice, and salt together. Pour in olive oil slowly until desired texture.
- Serve with pasta, over baked spaghetti squash or with chicken.
Original Recipe by Shirley Plant