Kale and Chickpea Pesto

grilled polenta bruschetta(shown on polenta bruschetta)


  • 1 bunch kale, chopped (about 2 c)
  • 1 c cooked chickpeas
  • 1 clove garlic
  • 2 tbs fresh lemon juice
  • ½ tsp lemon zest
  • ¼-½ c Devo EVOO
  • Freshly ground sea salt and black pepper to taste


  • Bring large pot of water to boil.
  • Add chopped kale and return to boil.
  • Drain in colander and rinse with cold water.
  • Place garlic in food processor and pulse until chopped.
  • Add kale and chickpeas.
  • Process until chopped.
  • Add lemon juice and zest.
  • Slowly add EVOO until mixture is consistency of pesto, adjusting EVOO as needed.
  • Season with salt and pepper to taste.

Serve over your favorite pasta or use as hummus.

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