Basil, Kale and Macadamia Pesto

Best way to sneak kale (or spinach, or any green) into your diet: enrobed it in olive oil, lace it with garlic and basil, and pretend it’s pesto. Macadamia nuts make a rich, indulgent pesto; or use cashews for a less-pricey option. This  recipe uses Parmesan cheese, but you can swap Asiago, or skip it altogether for a vegan option. I tossed this with zucchini noodles, made from an abundance of oversized zucchini from my garden and called it Plain Old Pesto. No one was the wiser.

Basil, Kale and Macadamia Pesto
Makes about 1 cup

1/3 cup olive oil
1/2 cup kale leaves, stems removed
1/2 cup fresh basil leaves
1 garlic clove, minced
1/4 cup macadamia nuts
3 tablespoons grated Parmigiano-Reggiano, or other hard, sharp cheese (optional)

In a small food processor, combine olive oil, kale, basil, garlic and macadamia nuts, and process into a thick paste. Add additional oil if needed to thin. Add cheese, if desired, and season with salt and pepper.