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Pale Ale and Baby Kale Creamy Pesto
Print Recipe
Ingredients
2
cups
packed baby kale
½
cup
basil leaves
¼
cup
pecans
1
clove
garlic
smashed
½
tsp
sea salt
½
tsp
black pepper
3
tbs
pale ale
3
tbs
olive oil
½
cup
sour cream
Instructions
Add the kale, basil, pecans, garlic, salt, pepper, and beer to a food processor. Process until well combined.
Add the olive oil in a slow steady stream until well combined.
Add the sour cream, pulse to combine.
Use immediately or store in an air-tight container in the fridge for up to a week.