I've made this kale pesto a few times since I first thought of it and I've loved it more each time. It's now one of my favorite pizza toppings, imparting a lovely earthy vegetable flavor to every bite. It's also a great way to use up a bunch of kale quickly.
- 2 garlic cloves
- ¼ c. quality extra virgin olive oil
- 2 c. packed kale pieces
- 1 tsp salt
- 5 sun dried tomato halves, soaked in warm water for 10 minutes.
Throw everything into a food processor and blend until the desired consistency is reached. You can add a bit more olive oil to thin it out if you want.