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Remove the large stems from the kale leaves and tear into smaller more manageable pieces.
Add 1/2 of the kale to food processor along with lemon juice and balsamic vinegar.
Blitz until the kale has been broken down. Add olive oil, water, salt and pepper and almonds.
Process 2 minutes until everything has been thoroughly incorporated.
Add remaining kale to the food processor and process another 2-3 minutes until thick pesto sauce has been formed.
Add as much additional kale as you see fit, blend until incorporated.
Taste for salt and pepper.
Store in airtight container in the fridge for up to a week.
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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