Kale Pesto

Kale Pesto

 

In a food processor, pulse 2 cups cut kale, ½ cup soaked cashews, ¼ cup each olive oil, lemon juice, and low-fat parmesan cheese, 2 tablespoons balsamic vinegar, and 1 clove crushed garlic until desired consistency is achieved. Add salt and pepper to taste.

 

Kale-Pesto-3

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