This is a delicious spin on pesto made with fresh earthy kale and parsley, rich olive oil, bright lemon, and bold parmesan and garlic. It's a healthy and flavorful Italian inspired sauce and there are countless ways to use it!
To a food processor (I use 7 cup size processor) add kale, parsley, parmesan, lemon zest, walnuts, garlic and salt. Cover and pulse until finely minced.
Add in lemon juice and 1 Tbsp water. Cover, then with processor running pour in olive oil through the feed tube of the lid insert. Thin with a little more water as desired (up to 2 more Tbsp).
Store in the fridge in an airtight container up to 3 days.
Notes
*Remove thick inner ribs (stem running up through the kale) from the kale only using the leaf portion.
Recipe makes about 1 1/2 cups pesto, or enough for about 16 oz pasta (also include a few splashes of pasta water).