by Martin Truther on Sunday, January 2, 2011 at 6:36pm
5 leaves of o.g. kale,
5 leaves of o.g. rainbow chard,
1 tsp celtic sea salt,
1/3 c. o.g. cold-pressed olive oil,
1/3 c. o.g. lemon juice
In the cuisinart with the chopper blades-- hold back some of the kale and chard as it won't all fit at first.
Chop into a pesto puree... adding more kale/chard leaves as room permits...
1 large handful of o.g. raw walnuts
Pulse-chop for just a few seconds to keep the pesto "chunky" with walnuts. Spread on good bread. InJoy!