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Kale, Asparagus and Chickpea Pesto


1 bunch of kale, washed and stems removed (about 5 cups)
1 cup asparagus, trimmed and roughly chopped
3 cloves garlic, minced
¼ cup pine nuts
1 cup chickpeas
1 Tbsp. kosher salt
juice from one lemon
½ cup olive oil
1 cup pasta of your choice
1 cup steamed asparagus for serving



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