I ended up using about 1 1/2 cups kale + 1/2 cup parsley. But I’ve made this many times with just about any combination of greens, whether JUST kale, kale and spinach, kale and other herbs… it is a very flexible recipe so adjust the ingredients and quantities depending on what you have on hand. A traditional pesto flavor profile would include basil, but when I made it with basil, I didn’t really love it. Go figure. Just make it however you like is what I’m saying here.

If you don’t want this to be vegan, no probs. Just add a handful of Parmesan into the mix and YUM.

Also really really really delicious = using spicy almonds. I just bought some from a co-op that were already seasoned and spiced and used them in place of the raw almonds.