Super yummy and a great go-to-pesto: Lacinato Kale Pesto

  • 1 bunch organic Lacinato kale leaves (stems removed), washed and pat dried

  • 1 cup extra virgin olive oil (or add until you get desired consistency)

  • 1 garlic clove

  • 2/3 cup mix Parmigano Reggiano + Pecorino Romano or Manchego, grated

  • 1/2 cup raw walnuts

  • salt and pepper to taste


1. Add the kale and garlic to a food processor and mix until the kale is finely chopped. Add the walnuts and process again until the walnuts are chopped. Add the cheese, pulse again and then start adding the extra virgin olive oil while the food processor runs on low. Taste and decide if it needs more salt (since the cheese is already salted) and you can add some freshly ground pepper.

*Eat immediately or store in a glass jar in the fridge for about 4 days.


It’s delicious on chicken, on mushrooms, on sweet potatoes or Japanese yams, Simple Mill crackers, or eggs.

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