Kale Pesto

Makes 2-3 cups pesto


2 cups chopped fresh kale leaves, stems removed
¼ cup water
3 cloves garlic
2 teaspoons lemon zest (optional)
juice of 1 lemon
¼ cup chopped yellow onion
2/3 -1 cup extra virgin olive oil
chopped fresh red chili (options for heat lovers)
2 teaspoons salt
1 teaspoon fresh black pepper


Place the kale leaves and the water in a large bowl and massage for a few minutes.  Let the kale sit in the water for a few minutes to absorb and become softer.   Place the kales leaves and water, garlic, lemon zest/juice and yellow onion in a blender and pulse until the mixture starts to get chopped up and turns into a chunky paste.  Add the olive oil about ¼ cup at a time and blend until a smooth consistency is formed. Season with salt and pepper, adding more if necessary.

*Toss over pasta or use as a marinade for grilled chicken. Add some to your vinaigrettes or atop steamed fish and vegetables!