Kale and hazelnuts are signature foods of the Pacific Northwest—where we live—so it would make sense to use them in as many ways possible. Kale Pesto is one! Serve a dollop of this pesto over baked organic chicken, grilled salmon, or toss with steamed vegetables and cooked brown rice noodles.
Ingredients
¾ cups
raw hazelnuts
4 cups
chopped
kale
2 cloves
garlic
crushed
1
lemons
freshly squeezed
½ teaspoons
sea salt
½ cups
extra virgin olive oil