Contributed by Xenia Stanford

What a great way to enjoy more kale, and bulk up your pesto if you don't have enough basil on hand for a full recipe!

Ingredients

1/2 to 1 cup basil leaves (1/2 cup will do but prefer 1 cup)
1 cup flat-leaf parsley leaves
1 bunch kale - about 1 lb or to equal about 4 cups RAW when ribs removed and chopped
1/4 cup roasted unsalted almonds (for nut allergies replace with sunflower, pumpkin, or hemp seeds)
2 cloves garlic, pressed (omit for low fodmap and replace 1 or more tbsp. of the olive oil with garlic-infused oil)
3 tbsp. olive oil (replace with 1 tbsp. or more garlic infused oil for low fodmap)
1 tbsp. lemon zest
2 tbsp. lemon juice
1/2 teaspoon Kosher salt or to taste
3-6 tbsp. water as needed

Instructions

Boil the chopped kale leaves for 1 minute in water (use pasta water if you have just prepared noodles). Take pot off heat and throw herbs in with boiled kale only enough to wilt slightly.
In a food processor, pulse almonds or seeds until chopped.
Add garlic (if using), lemon zest, lemon juice, salt and oil. Pulse to combine. You can add oil one tbsp. at a time pulsing between each addition if desired or slowly pour oil in as you are pulsing.
Add kale and herbs and puree until smooth.
Add 3-6 tbsp. of the water in which the kale was boiled, one tbsp. at a time, pulsing between each until desired consistency.
Store in the fridge for up to 5 days. OR freeze in ice cube molds and use within one month.

Optional for a cheesy flavour add 3-4 tbsp. nutritional yeast at the same time as the oil and lemon juice.

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