Purple kale and walnut pesto
This intensely savory spread made with kale and walnuts is fabulous over crackers or crusty bread.
I found this gorgeous purple kale at my farmers market and knew instantly it would turn into something wonderful and nutritious. Kale is a superfood with the highest ratio of nutrients to calories. Adding raw walnuts and garlic takes the nutrient levels up a few more notches, and then olive oil and sea salt pull it all together with flavor and texture.
I’ve used this spread on sandwiches, pasta and crackers – it’s versatile, and will keep in your fridge for at least a week.
- 5 large stalks purple kale
- 5 garlic cloves
- 4 ounces walnuts
- 1/2 cup olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, optional
Wash kale and dry thoroughly.
Tear soft leaves off of kale ribs, and place in food processor. Add remaining ingredients.
Pulse until all ingredients are finely chopped.
If pesto is dry, add a drizzle of olive oil. Store in a sealed container in the fridge.