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Patty's Kale Pesto

From Dothan, Alabama

<p>For all you &#8220;free&#8221; people&#8230;this is dairy, gluten/tree nut free. Pesto made with kale and avocado rather than basil. I like a <span class="caps">LOT</span> of garlic so feel free to decrease the amount <span class="caps">LOL</span>.</p>
Source: My Own Creation (Entered by Patricia Donovan)
Serves: 4 cups

8 cups kale leaves firmly packed
2 cups Cashews (or nut of choice)
8 cloves garlic (minced or put through pest)
6 TBS lemon juice
1 tsp sea salt
1/2 cup extra virgin olive oil
2 Haas Avocados (very ripe)

Step by Step Instructions
  1. Put nuts in food processor and pulse until coarsely chopped. Remove. Add kale leaves and pulse until coarsely chopped. Add all remaining ingredients to food processor and pulse until fine consistency but not pureed. Makes approximately 4 cups. Serving size 1 Tbs (15cc) Fat: 5.8g Total Carb 3.05g Fiber 0.72g Sugar 0.39g Protein 1.39g