"Pesto can be made with almost any leafy green, such as Swiss chard, beet greens or spinach. For heartier greens, I like to blanch them first...."
INGREDIENTS
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1 bunch kale, leaves only, stalks and veins trimmed
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2 cups fresh basil leaves
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1 cup parsley leaves
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1 cup mint leaves
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6 garlic cloves
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1/2 cup extra virgin olive oil
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salt and fresh ground pepper, to taste