Kale and Spinach Pesto Sauce
Traditional pesto ingredients are nutritionally enhanced with this recipe. Fresh, leafy kale and baby spinach are blended with basil, garlic, olive oil, and parmesan cheese for a very tasty modification. A little salt and lemon juice are added to balance out the earthiness of the greens and enhance the garlic and parmesan flavors. Use this sauce as you would a regular pesto, perfect for pastas, sandwiches, salads, or as a marinade.
Hacking this Recipe
This pesto sauce can be prepared many days in advance and stored refrigerated for 4-5 days. This recipe makes a little over ½ cup or 4-8 servings, depending on the recipe or dish.
Feel free to substitute the parmesan cheese in this recipe for your favorite vegan alternative or nutritional yeast.