Kale & Spinach Pesto

This pesto was all the rage when served at the NYC Wine and Food Festival! It's quick and easy to make, and its ingredients can be found fresh all year long!


Yields approx. 2 cups

4 cups Olivia’s Organics Baby Kale
4 cups Olivia’s Organics Baby Spinach
2-3 cloves peeled garlic
1 cup shredded parmesan cheese
½ cup walnuts
½ cup olive oil


Put garlic, cheese, walnuts, and half of the oil in a blender. Add the kale and blend on low. When all the kale is mixed in with the ingredients, add the spinach and the rest of the oil. Blend on low-medium until you reach desired consistency. Spoon into a jar and keep refrigerated for up to one week (can be frozen for longer period). Topping the jar off with a little olive oil will keep it from oxidizing and help maintain that bright green color!

Categories: Dressing, Kale, Spinach