- 4 c. torn kale (use your favorite variety), approx. 6 large stems (remove stalks)
- 3 tbsp. pine nuts (toast for 3 minutes if you'd like)
- 2 tbsp lemon juice
- 1/2 tsp. Himalayan Sea salt
- 2 cloves garlic
- 1/4 c. parmesan cheese
- 3/4 c. extra virgin olive oil
- 2 tbsp. water
Add kale, lemon juice, salt, garlic and parmesan cheese in a food processor or blender. Pulse until ingredients are finely chopped, add water as needed. Add olive oil and continue blending until combined. Fold in nuts, season with salt and pepper to taste.
Serve on pasta or as a spread for sandwiches, crackers and bagels.
Store in a sealed jar in the fridge for up to 10 days. Recipe yields 12-15 one-tablespoon servings.