2 (packed) cups kale and parsley leaves, no stems, torn
1/4 cup nuts (I like roasted hazelnuts)
1/2 cup oil (I use sunflower, many people prefer olive)
1 clove garlic
lemon juice and salt to taste
Pulse kale, parsley, nuts, and garlic until finely chopped. Pour oil in while processing until the mixture is smooth. Add salt and lemon juice to taste if desired.
Serve over pasta or veggies for two!