• 1 bunch kale, leaves only, stalks and veins trimmed (any leafy green can be substituted depending on flavor preference)
  • 2 cups fresh basil leaves
  • 1 cup parsley leaves
  • 1/2 cup mint leaves
  • 5 garlic cloves
  • 1/2 cup extra virgin olive oil
  • salt and fresh ground pepper, to taste


  1. Bring large pot of water to boil; add kale leaves and blanch until just wilted, about 30-45 seconds.
  2. Immediately drain and rinse with cold water; squeeze dry.
  3. Place kale, basil, parsley, mint, and garlic in food processor; process until almost smooth.
  4. Gradually add olive oil and process until smooth. Season with salt and pepper.
  5. Before storage, add a layer of olive oil to the top of your pesto to prevent browning.