Raw Kale and Broccoli Pesto

This bright green “pesto” is full of bright green flavor! It is a great, bright Spring flavor that pairs well with pasta (cold or hot), on zoodles, potatoes, a salad dressing, with rice, as a sandwich spread...or anywhere else you would use pesto!

Shown here with fettuccine and steamed broccoli topped with radish microgreens and a sprinkle of extra almonds and a tangerine ribbon garnish.

Yield: 2 cups

Ingredients

2 cups tightly packed torn kale pieces

2 cups broccoli florets

1/2 cup olive oil

1/2 cup tangerine juice

1/2 cup almonds

2 tablespoons minced garlic

Salt and pepper, to taste

Method

Add all ingredients to a blender and puree until smooth!

Serve with pasta, as a salad dressing, with rice, as a sandwich spread...or anywhere else you would use pesto!

Keep in an airtight container in the refrigerator for up to a week.

Enjoy!