· 4 cups stemmed and sliced lacinato kale leaves· 3 cups fresh basil leaves· 1/2 cup toasted walnuts· 3/4 cup mild extra-virgin olive oil, divided· 2 medium garlic cloves, smashed· 1 teaspoon coarse sea salt· 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice· Toasted baguette slices, for serving
Step 1Combine kale, basil, walnuts, 1/4 cup oil, garlic, and salt in a food processor; process until a finely chopped paste forms, about 30 seconds, stopping to scrape down sides as needed. Transfer to a medium bowl. Stir in lemon zest and juice and remaining 1/2 cup oil until combined. Serve with baguette slices.