Kale Pesto

Kale Pesto

Ingredients:

1. • 3 cups loosely packed kale, stems removed

2. • 1 cup loosely packed fresh basil leaves

3. • 1/2 cup Parmesan cheese, grated (OPTIONAL OR AVOID FOR VEGAN!)

4. • ¼ cup reduced-sodium vegetable broth

5. • ¼ cup toasted walnuts

6. • ¾ tsp sea salt or kosher salt

7. • 2 tablespoons matcha powder

8. • 2 garlic cloves, roughly chopped (or 1/4 teaspoon garlic powder)

9. • ¼ cup extra-virgin olive oil
   

OPTIONAL TO ADD TO:

1. • 10 cups Edamame or Chickpea pasta (Explore Cuisine Brand!)

2. • 16 grape tomatoes, halved

3. • Ground black pepper to taste

Directions:

1.)  Add the kale, basil, Parmesan, broth, walnuts, salt, matcha, and garlic to a food processor and pulse until the the greens are finely chopped. Scrape down the sides as needed to ensure everything is incorporated and well blended.

2.)  Then drizzle in the olive oil while you continue to pulse until everything is evenly blended. Season with additional salt, ground black pepper, and garlic to taste. (Mix in 1 to 2 tablespoons extra broth if a thinner texture is desired.)

3.)  OPTIONAL : Toss the kale pesto sauce with cooked pasta and tomatoes.