Raw Kale Pesto

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kale-loose-transRecipe by Rebecca Dienner for The FruitGuys

1 bunch kale, stems removed, roughly chopped or torn (about 5–6 cups loosely packed)
1/2 cup olive oil
2–3 cloves garlic, peeled and quartered (or 5–6 garlic scapes)
1/4 cup pine nuts or slivered almonds
1/4 cup Parmesan cheese (optional)
Salt and pepper to taste


  • Place all ingredients in a food processor and pulse until mostly smooth with the nuts and greens minced and all other ingredients well mixed.
  • Use as you would a basil pesto.
  • It’s great tossed with pasta, on top of crostini, in salad dressings, mixed into soup and rice dishes, etc.

Serves 4–6 as a sauce. Prep time, 10 minutes

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