You can use your keyboard to see the next slide ( ← previous, → next)
1/2 cup Blue Diamond Roasted Almonds (or raw or slivered almonds)
1 1/4 cup baby kale leaves
1 cup freshly grated Parmesan cheese
1/2 cup extra-virgin olive oil
4 cloves garlic
2 teaspoons lemon juice
Zest of 1 lemon (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper
Add all ingredients to a food processor. (Recipe can be prepared in a blender but may require additional olive oil to blend smoothly.) Puree until smooth. Makes 1 1/2 cups pesto.
To store, refrigerate with plastic wrap pushed directly onto surface of pesto to prevent browning. To freeze, spoon small portions onto a wax paper-lined small plate or baking sheet, freeze, and transfer to plastic freezer bags.
RELATED: 10 New Ways to Eat Kale
The chef for the U.S. Ski Team shares the meals and snacks he prepares for the athletes during training and the Winter Games
The chef for the U.S. Ski Team shares the meals and snacks he prepares for the athletes during training and the Winter Games.