We all know pesto and it’s delicious. But I’m taking a classic and putting a modern spin on it. Healthy, easy and so delicious, what’s not to love?! This is fantastic as a traditional pesto on pasta but also great served on steak, chicken or fish. Leave it chunky and it makes a great dip too!

Watch the cooking video here:

YOU WILL NEED:

1 1/2 cups raw walnuts

3-5 cloves garlic

1-2 cups olive oil

Salt and pepper to taste

1/2 to 1 tsp crushed red pepper (more if you like)

1 bunch kale, thick part of ribs removed

1/4 cup fresh parsley

1/2 bunch fresh spinach

3/4 cup grated parmesan cheese

TO MAKE:

Roast walnuts at 375 till fragrant, about 7-10 minutes. Do not burn. 

In food processor, combine garlic, salt, pepper, red pepper and 1 cup olive oil. Add walnuts. Puree. Add kale, parsley and spinach, pulsing in between. Add 1/2 cup to 1 more cup olive oil till it reaches the consistency you want. Taste. Add more salt, pepper, red pepper as needed. Add cheese and pulse just till combined. 

That’s it!

PINK APPETIT!