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Kale Stem Pesto



1 cup kale stems, chopped
1/2 cup fresh parsley with stems
1/2 cup toasted walnuts
3 garlic cloves
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1 lemon, zest
1/2 lemon, juice
1/2 cup olive oil


Add all the ingredients except the oil to a food processor and pulse until crumbly, scraping down the sides of the bowl with a rubber spatula as needed. Continue to pulsing and add the oil in a slow, steady stream until well blended. Some people like their pesto super smooth, but i prefer a bot of texture, so the process to your liking.

For a think paste that you can spread onto sandwiches and pizzas, use only 1/4 cup of oil. For a thin sauce that you can stir into pastas and soups, use a full 1/2 cup.

By Linda Ly