1 bunch kale, steamed to bright green (about 6 ounces)
1/3 cup toasted almonds
3 cloves roasted garlic
1/2 teaspoon celtic sea salt
2 tablespoons lemon juice
1 tablespoon olive oil
pinch red pepper flakes
Place kale in food processor and pulse until chopped.
Add almonds and garlic, pulse again to incorporate.
Pulse in salt, lemon juice, oil and pepper flakes.
Continue pulsing until pesto reaches desired consistency.
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Note: I chose not to steam my kale for the batches I made. I wanted a fairly thick, slightly dry pesto to use for spreading.
