Raw Kale Pesto

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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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.