This is a healthful, easy, and inexpensive dish to prepare. I have made it twice already in just a few weeks. The recipe came from a Rachel Ray magazine, but can also be found online on the Everyday with Rachel Ray website.
The first batch, shown above, was prepared following the recipe precisely. When I made my second batch, I made it heavier on the kale, added an extra clove of garlic, but used the same amount of oil as the original recipe. All in all, it’s a very forgiving recipe; just throw the pesto ingredients in the food processor (in batches if making a kale-heavy pesto).