Kale Pesto

 2 cups roughly chopped kale, stems removed
 ½ cup roughly chopped basil, stems removed
 ¼ cup olive oil
 3 cloves garlic
 ½ cup fresh parmesan cheese, grated
 2 tablespoons pine nuts
 1 teaspoon salt
Combine all ingredients in a food processor and pulse until
completely combined.
Store in an airtight container in the refrigerator for up to 1 week.