Kale and oregano pesto

Kale and oregano pesto

4 bunches kale, stems removed

4 cloves garlic, minced

4 teaspoon oregano, dried

4 lemons, juiced

2 teaspoons sea salt

8 tablespoons olive oil, or to consistency

2 cups sunflower seeds


1. Remove kale from stems and chop roughly.

2. Put all ingredients in food processor and blend until smooth.

3. Add more oil as needed to create the right consistency.


Fills a

15 – 60 ml glass jar



About larissaville

i like to dance, sing, and play

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