In the pantheon of trendy foods, kale is Jupiter. Everyone from Gwyneth to Beyonce is a fan, and even fast-food restaurants are trying to get in on the action. But, honestly? I don’t really like the way it tastes. If I’m going to be chowing down on raw leaves, I’ll take spinach any day. Still, I know kale is good for me, and I will eat it — as long as it’s part of something else. Hence, kale marinara… and kale pesto.

Even though it’s fall, I think you will still be able to find enough basil for this recipe. Everything else is pretty standard: olive oil, toasted walnuts (which are pretty good for you on their own!), parmesan cheese and garlic.

This kale is as delicious, versatile and easy to make as regular pesto, with an extra boost of good-for-you kale-ness. Brush it on grilled chicken breast; use it as a sauce on spaghetti squash, zucchini or pasta noodles; spread it on crackers or bread; or mix it into soup. And if you have too much left over, seal it in a zip-top bag, get rid of all the air and pop it in the freezer.

Kale pesto (Adapted slightly from SELF magazine)
2 cups kale leaves (remove them from the stems)
1 cup basil leaves
1/4 cup toasted walnut pieces (you can toast them by putting them in a clean skillet over low-medium heat for a few minutes, until they start smelling nutty)
4 cloves garlic
1/2 cup grated parmesan cheese
1 teaspoon salt
1/4 cup olive oil

Add everything except the olive oil to a food processor and pulse several times, until everything is coarsely chopped and combined. Scrape down the sides of the bowl, then put the lid back on, turn the processor on low and slowly add the olive oil through the round chute. Serve or refrigerate immediately.