1. Place kale and basil into a food processor and pulse until chopped.

2. Add all other ingredients, except the olive oil, and pulse to combine. With the processor running, slowly pour in the olive oil until you reach your desired pesto consistency.

3. Store in the refrigerator or freezer.

Make it vegan: Substitute 1 tablespoon Natural Grocers Brand Bulk Nutritional Yeast and salt to taste for the Parmesan cheese.