This pesto skips the terribly expensive pine nuts in favor of equally nutritious, great-for-your-heart walnuts. It also includes my beloved kale, to up the nutrition intake and skyrocket the flavor!
1 cup packed, washed basil leaves
1 cup packed, washed, de-stemmed kale leaves
1/3 cup extra virgin olive oil (EVOO)
1/2 cup chopped walnuts
2-4 cloves minced garlic
1/2 cup grated parmesan cheese
1/2 tsp sea salt
2 tbs butter
1 – Place basil, kale, EVOO, walnuts, garlic and salt in food processor, and blend until thoroughly combined.
2 – Add parmesan and butter and blend 5-10 seconds more.
3 – Just before serving, add 2 tbsp hot pasta water from cooked pasta. Serve over pasta!