Caitlin Bensel
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.
