Kale Pesto

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• Kale Pesto

• 1 cup chopped kale
• 2 small chives, chopped
• 1 small green onion, chopped
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh Italian parsley
• 1 anchovy fillet
• 1 clove garlic
• 1 teaspoon lemon juice
• ¼ teaspoon pepper
• 1/8 teaspoon sea salt
• In a food processor fitted with a blade, puree kale, chives, green onion, tarragon, parsley, anchovy, garlic, lemon juice, pepper, and sea salt.
• ¼ cup olive oil
• With the food processor running, slowly pour in olive oil. You may need slightly more or slightly less depending on your desired consistency.
• Transfer to a small bowl or cup. Use immediately. Cover leftovers with plastic wrap and store in the fridge for up to 5 days.

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• 1 cup chopped kale
• 2 small chives, chopped
• 1 small green onion, chopped
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh Italian parsley
• 1 anchovy fillet
• 1 clove garlic
• 1 teaspoon lemon juice
• ¼ teaspoon pepper
• 1/8 teaspoon sea salt
• ¼ cup olive oil

1. In a food processor fitted with a blade, puree kale, chives, green onion, tarragon, parsley, anchovy, garlic, lemon juice, pepper, and sea salt.
2. With the food processor running, slowly pour in olive oil. You may need slightly more or slightly less depending on your desired consistency.
3. Transfer to a small bowl or cup. Use immediately. Cover leftovers with plastic wrap and store in the fridge for up to 5 days.