Caitlin Bensel
Serves 6 (serving size: 2 tbsp.)

Spread this hearty pesto on pizza, or add a dollop to your favorite comforting fall soup.

How to Make It

Place packed stemmed baby kale leaves, grated Parmesan cheese (about 1/3 cup), chopped toasted pecans, olive oil, 2 tsp. lemon zest plus 1 tsp. fresh lemon juice, crushed red pepper, and kosher salt in a food processor. Process until smooth, about 30 seconds, adding 1 to 2 Tbsp. water, if needed, to reach desired consistency.

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