Kale & Basil Pesto with Walnuts - dairy free

Ingredients

1 bunch kale (preferably Tuscan but the curly is fine) Approx.1 cup
1 cup fresh basil leaves
1/3 cup olive oil
1 pinch crushed red pepper flakes
Black pepper
1 cup walnuts chopped in food processor
1 tablespoon thyme
Zest and juice of one lemon
2 cloves garlic minced

Directions

Tear off the kale leaves from the center stem and wash thoroughly.
Use only the basil leaves and also wash well. Drain both in a colander.
In a food processor or blender combine 1 cup kale leaves, 1 cup basil leaves and 1 cup walnuts, along with a pinch of crushed red pepper flakes, 1/3 cup of olive oil and a 1/2 teaspoon of salt. Pulse until chunky smooth. Add 1 tablespoon thyme, the zest and juice of one lemon and 2 cloves garlic minced. Pulse again.

Bring a large pot of water to the boil and add a package of your favorite pasta. Once tender, drain the pasta, put in a bowl and stir in the pesto.