This pesto brings together so many healthful ingredients in a delicious way! Kale, basil, cilantro, parsley, lemon, garlic, and olive oil are all super foods that will brighten up a meal while loving your body. Toss this with some pasta or spaghetti squash, drizzle it over grilled or roasted fish or chicken, mix it with some Greek yogurt and dip veggies in it or use it as a dressing. You'll look for ways to put this bright and bold condiment to use!
4 garlic cloves
1 cup rough chopped kale, loosely packed
1 cup basil leaves, loosely packed
1 cup cilantro leaves and soft stems, loosely packed
1 cup parsley leaves, loosely packed
3 Tablespoons freshly-squeezed lemon juice, 1-2 lemons, depending on size
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil, more if needed
Place garlic in the bowl of a food processor and pulse until well chopped. Add the kale and herbs and pulse until finely chopped. Add the lemon juice and salt and pulse until well combined and fairly smooth. With the food processor running, stream in the olive oil until well combined. (If the pesto seems too thick, add a bit more oil.) Store in an air-tight container, covering the top of the pesto with a piece of plastic wrap. Will keep 3-4 days in the refrigerator, freeze any that won't be used right away for later use.