Ingredients
- 1/2 cup whole almonds (can substitute walnuts)
- 1 cup packed kale leaves
- 1 cup packed basil leaves
- 1 cup packed arugula (can substitute spinach or more kale or basil)
- 1/4 cup fresh parsley juice of 2 lemons
- 1/2 tsp lemon zest
- 1-2 cloves of garlic (can substitute roasted garlic)
- extra virgin olive oil
- salt and pepper to taste
- May add Parmesan cheese if desired
Directions
In a food processor or blender, pulse almonds until finely chopped. Add greens, juice of lemon, zest and garlic. Pulse, scraping down sides of the bowl until everything is chopped and blended. Slowly add olive oil through the feed hole until pesto reaches desired consistency. Scrape down bowl and add salt and pepper. Add red pepper flakes if desired. Transfer to serving bowl and chill until ready to use.
Notes
This zesty pesto complements any meal or can be used as a tangy dip. enjoy!