Kale Pesto

CSA member Todd Bross made this for Farm Dinner the other night, and served it with homefries-type potatoes.  It was awesome!

3 cups chopped & stemmed kale
1/2 cup pine nuts , toasted (or walnuts, toasted)
juice of 1/2 a lemon
1+ garlic clove(s), smashed
1/4+ cup grated parmigiano cheese
salt & pepper to taste (don’t be shy)
olive oil to desired consistency (1/2 – 1 cup)

Blend the nuts and garlic in a food processor , then add the rest of the ingredients and process until a paste (add the olive oil slowly, until desired consistency) .  Serve over brown rice noodles with avocado slices on top, with roasted potatoes, on toasted bread, in a sandwich… the uses are endless.

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