Kale & Walnut Pesto
Love pesto, but hate the lingering garlic taste? Our #LEVOmade recipe features garlic-infused EVOO vs. raw garlic, lending a more subtle (and delicious) garlic flavor, without being overpowering. Enjoy tossed on fresh pasta or as a delicious spread.
- 2 cups packed torn kale leaves, stems removed
- 1 cup packed fresh basil leaves
- 1 teaspoon sea salt
- 1/4 cup extra virgin olive oil
- 1/4 cup toasted walnuts
- 4 cloves garlic, chopped
- 1/2 cup grated Parmesan cheese
- Pasta for the final dish
Add roughly chopped garlic to your LĒVO herb pod. Add olive oil to the reservoir. Infuse for 15-30 minutes at 160-175°F.
Pack food processor with kale, walnuts, basil, parmesan.
Dispense garlic-infused oil and add to food processor.
Pulse to combine.
Toss with pasta and enjoy!
Show us what you made! Be sure to share on social #LEVOmade.