This pesto is all the rage when served at our events! It's quick and easy to make, and its ingredients can be found fresh all year long!
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!