Kale Pesto Pasta
1. Remove Stems and Steam
De-stem your kale. Don’t be stingy, stems will ruin this whole entire recipe. You should have about 3 cups of kale. Steam your kale for 2 minutes, or basically until it just starts to turn a vibrant green. Shock in ice water and drain.
Drain as much water out of the kale as you can, then add it to a food processor. If you are using raw nuts, make sure you soak them beforehand so they’ll blend smoother.
Add the nuts, basil, parmesan, oil, and garlic to the food processor and blend with the kale. Process until completely smooth. If it’s still chunky, add a tablespoon of water at a time until you reach optimal smoothness.
Serve immediately with whatever you like to eat pesto with! We used pasta, but honestly, this is really good on crackers.
This will last in the fridge for about 3-4 days. If you’re making a big batch, we recommend freezing it.