Love pesto, but hate the lingering garlic taste? Our #LEVOmade recipe features garlic-infused EVOO vs. raw garlic, lending a more subtle (and delicious) garlic flavor, without being overpowering. Enjoy tossed on fresh pasta or as a delicious spread.

Ingredients
  • 2 cups packed torn kale leaves, stems removed
  • 1 cup packed fresh basil leaves
  • 1 teaspoon sea salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup toasted walnuts
  • 4 cloves garlic, chopped
  • 1/2 cup grated Parmesan cheese
  • Pasta for the final dish
LĒVO Prep

Add roughly chopped garlic to your LĒVO herb pod. Add olive oil to the reservoir. Infuse for 15-30 minutes at 160-175°F.

Instructions

Pack food processor with kale, walnuts, basil, parmesan.

Dispense garlic-infused oil and add to food processor.

Pulse to combine.

Toss with pasta and enjoy!

Show us what you made! Be sure to share on social #LEVOmade.
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