Kale Pesto

Kale is one of the healthiest foods around, but it is bitter so people tend to stay away from it. This is the first time I have used it and I must say it turned out pretty good. And because it isn't cooked you don't lose the value of the vitamins that are in it. Vitamins A, C and K are very high and only K has a lower value when left raw. But even so it is still super high at 671% according to Wikipedia and other sources.

2 cups chopped kale
Small handful (about 20 leaves) basil
2 tbsps ground almonds
3-4 cloves garlic
3-4 tbsps olive oil
1/2 tsp fresh ground pink Himalayan salt
2 tbsps lemon juice
Pinch of red pepper flakes
1/4 cup parmesan cheese
1/4 - 1/2 cup reserved pasta water

Nothing could be easier. And you can play with the ingredients...add more garlic, olive oil or salt. Less kale, more basil. It's up to you.  Put half the ingredients in a food processor and give it a whirl. Scrape the sides of the bowl down, add the remainder of the ingredients and process until blended.

Cook your pasta, reserve some pasta water, then drain the rest. Toss the pasta with the pesto and add reserved pasta water as needed.

Serves 3-4