HANAH kale + parsley pesto
Skip the basil and go heavy on the kale! This leafy green provides a great tasting pesto and vitamin K for all your pastas, pizzas, and cool summer salads. Even great as a dip!
- 1 cup chopped kale (no stems)
- 1 cup chopped parsley
- 1 cup roasted walnuts
- 3⁄4 cups extra virgin olive oil
- 1⁄2 cup grated Parmesan
- 5 cloves garlic
- 1 lemon zested (use zest)
- 2 tsp salt
- 1 tsp pepper
- 1 tablespoon HANAH ONE
- Toss all ingredients in blender or food processor, except olive oil. Turn on
and pulse while adding the oil slowly.
Recipe by Dustin Varga, Jackson Hole lover, pursuer of the best snow, single track and climbing. HANAH's biggest super fan.
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