Kale Pesto

    Ingredients

    • 1 pound kale leaves, stalks and veins removed
    • 1 cup parsley
    • 1 1/2 cups mint leaves
    • 2 cups basil
    • 5 garlic cloves
    • 1/2 cup extra virgin olive oil
    • salt and pepper, to taste

    Instructions

    1. Add the kale to a large pot of boiling water and blanch for about 45 seconds. The leaves should be just wilted.
    2. Drain the kale and rinse with cold water. Squeeze the leaves to remove the moisture.
    3. Place the kale, herbs and garlic in a food processor or blender. Pulse a few seconds to get the ingredients chopped up and blended. Add the olive oil; process until smooth. Season with salt and pepper.