Sage Kale Pesto
The perfect pesto for all of your Fall recipes!
Equipment
- Food processor
Ingredients
- ½ cup fresh sage leaves
- 3 cups kale destemmed
- 2 sun-dried tomatoes
- 1 clove garlic
- 1 ½ Tbsp walnuts
- juice of ½ lemon
- ¼ cup olive oil
- salt and pepper to taste
Instructions
- In a food processor combine all ingredients except for oil until roughly chopped.
- Drizzle in oil slowly as the food runs until combined.
Notes
Cover pesto with a thin layer of olive oil and store in the refrigerator for up to three days.
You can also freeze individual servings in an ice cube tray.
You can also freeze individual servings in an ice cube tray.
Tried this recipe?Let us know how it was!