- 1 cup tightly packed basil leaves
- 1 cup torn kale leaves
- 1/2 cup olive oil
- 1/2 cup walnuts
- 1–2 garlic cloves
- 1/2 lemon, juiced
- pinch of salt
- Make the pesto by combining all of the ingredients in a food processor and blending on HIGH until the walnuts are ground and leaves are minced.
- Use as a dip, spread or marinade! Leftover pesto can be stored in the refrigerator in an airtight container for up to 7 days.