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kale & walnut pesto { plus 5 easy uses }


small bunch of kale (4-6 leaves, remove the thick part of the stems*)
1/4 cup walnuts, toasted
1/2 to 1 clove of garlic
1/4 cup olive oil (or more for a smoother pesto)
juice & zest of one lemon
salt & pepper to taste
optional: grated parmesan or pecorino cheese
(note: you can use all of the kale stems in your pesto, you will just have to boil them longer (separately) than the leaves. About 20 minutes, or until tender)



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