Ingredients
- 1 bunch lacinato (dinosaur) kale, stems removed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 1/4 cup habanero-infused extra-virgin olive oil
- 3 cloves garlic, minced
- 2 tablespoons Meyer lemon juice
- 2 pinches freshly ground black pepper
- 1 pinch kosher salt
Directions
Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and kosher salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.
