With the addition of basil to the Kale Butter recipe (from The Engine 2 Diet) comes… Kale Pesto. Add this sauce to any pasta for a healthy and novel meal. Try it on the Clevelander Pizza or the Book Group Pizza (here) for your next book group, lunch, or dinner. Prep time: 15 minutes • Makes 4 cups pesto 2 cups Kale, stripped and cooked 1½ cups walnuts 2 garlic cloves, chopped ½ cup water, or more as desired Zest of ½ lemon, or more to taste Juice of ½ lemon, or more to taste 1½ cups fresh basil leaves, packed Salt (optional) Preheat oven to 350°F. Place the Kale into a large pot with an inch of water. Cook for about 5 minutes, drain, and set aside. Toast the walnuts in the oven for 5 to 7 minutes—watching closely so they do not burn. Place the drained, cooked Kale and toasted walnuts in a food processor and blend. Add the garlic, water, lemon zest, lemon juice, and basil and continue to blend. When the mixture reaches the texture of traditional pesto, taste-test it. If needed, add more lemon, basil, water, or salt, if using, and pulse again.
