WALNUT KALE PESTO

lemons

kale

raw, unsalted walnuts

parmesan

garlic

fresh  basil

salt & pepper

avocado oil

Place walnuts in a non-stick pan over medium-low heat. Cook about 5 minutes, until the walnuts begin to smell. Remove immediately from the pan and place on papper towel or parchment paper.

Cut kale leaf from stalk and roughly chop. Massage the kale by rubbing pieces between your fingers.

Add kale, walnuts, lemon juice, oil, basil, salt, pepper and parmesan to a blender or food processor and blend until smooth.

Store in a glass jar in the refrigerator and enjoy within 7 days.

For full recipe and tips visit figjar.com