YAY, this was delicious. So two things.

1.) I know I’m not the first to make a kale pesto- but this is an original. As a common tread, I once again didn’t like the ones I was trying from the internet. I had pretty low expectations when I made this, but it magically became one of the best healthier pestos I’ve had!

2.) I realizeeeee that pesto is not the most healthy thing to have in general. However: Kale is one of the most nutritious foods ever that triumphs basil in my book,  and as an additional bonus, this recipe doesn’t have cheese so it’s paleo, vegan, and lactose intolerant friendly. Bam.

3.) I just felt like there should be a third.

Ok- go buy some kale and make this stat. Your body will commend you. (See how nutritionally awesome it is here)

Kale Pesto

What you need:

1 bunch of finely chopped Kale (it ends up being about 3-4 cups)

3/4 cup water

2 tbsp olive oil

1 tbsp McCormick’s Basil and Garlic seasoning (if you don’t have this then season with  garlic powder and dried basil)

1/2 tsp black pepper

1/2 tsp pink Himalayan salt (or regular sea salt)

1/4 teaspoon garlic powder (optional- I just prefer little extra garlic flavor)

1/3 cup ground walnuts

Additional ‘splash’ of 2-3 tbsp olive oil at the end

What to do:

1. Use a food processor to finely chop rinsed kale.

2. Cook kale in a saucepan with water and 2 tbsp olive oil on medium heat for about 8-10 minutes or most of the water is gone.

3. Add Basil and Garlic seasoning, pepper,  salt, and ground walnuts (I used a food processor to grind the walnuts into fine pieces). Stir to mix everything evenly and cook for about 3-4 more minutes stirring occasionally. In the last couple minutes, you can add the last ‘splash’ of olive oil.

Put on top of some grilled chicken or spaghetti squash and enjoy!