Here is a lighter (and cheaper) version of this summer classic.
- 2 cups kale
- 1 cup basil
- 1/4 cup slivered almonds
- 1/4 cup pine nuts (feel free to use all almonds if you don't have pine nuts around)
- Juice of 1 lemon
- 1 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup vegetable broth
Throw all of the ingredients into a blender and pulse until smooth.
If you would like a richer pesto substitute more oil for the broth.