1/2 cup walnuts, toasted
8 small kale leaves (about 2 cups), stemmed
2 Tablespoons thyme leaves
1 clove garlic
zest and juice of one lemon (about 3 Tablespoons juice)
3 Tablespoons extra virgin olive oil
1/4 teaspoon cayenne pepper
1/2 + 1/4 teaspoon sea salt
- Preheat oven to 300 F.
- Place walnuts on a parchment-lined baking sheet and toast in oven until fragrant, about 8 minutes.
- Place all ingredients in a food processor and process until smooth. Taste and adjust with sea salt or lemon juice. If pesto is too thick, add more olive oil.
- Toasting of nuts is not necessary, but it will enhance their flavor.
Author: Giovanna Garcia, Natural Chef