1 bunch of kale, tough stems removed and torn into small pieces
1 garlic clove, chopped
½ cup toasted walnuts
juice of half a lemon
1 teaspoon salt
¼ cup parmesan cheese
½ cup extra virgin olive oil
torteillini or other pasta
Instructions
Combine all ingredients in food processor. If it doesn't seem to be combining, add more olive oil as needed through feed tube. Taste and adjust lemon juice and salt. Put on top of pasta.
Notes
Makes about 3 cups of pesto. Can be frozen.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/04/tortellini-with-kale-pesto/