Prep time: 10-15 minutes
- 1/2 cup chopped walnuts
- 3 cloves of garlic
- 1/3 cup freshly grated Parmigiano-Reggiano
- 1 bunch raw kale, stems removed, coarsely chopped (about 1/2lb)
- 1/4 cup extra virgin olive oil
- 2 tbsp water
- Juice of ½ a lemon
- 1 Tbsp Fresh whole pepper
- Salt to taste
Combine the walnuts, pepper, garlic, and Parmigiano-Reggiano in a food processor and pulse repeatedly until all ingredients are coarsely chopped.
Add the kale, olive oil, water, and lemon juice and pulse again until you’ve got a nice, thick paste. If necessary, add a bit more water or olive oil to loosen it up.
Season with salt to taste, making sure to give one last mix.
Makes about 1 ¼ cups
Serving Size: 2 tablespoons
Calories: 138; Total Fat: 11g; Saturated Fat: 1.9g; Cholesterol: 2mg; Carbohydrate: 8.9g; Dietary Fiber: 1.8; Sugars: 1.1g; Protein: 4.3g