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For a new spin on classic pesto, go beyond basil and consider April's abundance of leafy greens: in addition to the kale used here, arugula and baby spinach also puree up into a nutrient-rich sauce, bursting with flavor. Serve with pasta, vegetables, and meats, or as a sandwich spread.

Martha Stewart Living, April 2016

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Credit: Aaron Dyer

Recipe Summary test

prep:
10 mins
total:
15 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse garlic and almonds until finely chopped. Add cheese and half of kale; pulse until combined. Add remaining kale; pulse to a paste. With motor running, pour in oil. Season with salt.

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