Green Goddess Herb Pesto
1 clove garlic
1 (or 2 optional) anchovy fillet (in oil) or
1/4 tsp of anchovy paste
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil or avocado oil
sea salt and ground pepper to taste
Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives.
Very slowly drizzle in oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.
Season to taste with salt and pepper (You probably won’t need too much salt if you used anchovies.)