Hoffman Media


Kale Pesto

Kale Pesto

1 large bunch purple kale, washed and chopped
1½ cups toasted walnut pieces
6 medium cloves garlic
1 teaspoon fresh lime zest
3 tablespoons fresh lime juice
1 teaspoon coarse salt
7 tablespoons avocado oil

• In the work bowl of a food processor, combine kale, walnuts, garlic, zest, juice, and salt. Pulse until mixture is coarsely chopped. With the motor running, quickly add avocado oil, and continue blending until mixture is almost smooth.
• Use immediately, or cover and refrigerate for up to a day.

Pictured with Chipotle Pork and Sweet Potato Canapés

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