Spruce Shoot Pesto

Clean the kale leaves and cut them into smaller pieces, wash the spruce shoots, and crush the garlic. Use a classic stand blender for mixing. A hand blender can also be used. Mix all ingredients, except salt, in the blender jar. For this amount, there should be just enough olive oil, but if the ingredients are not blending smoothly, add a little extra oil. Blend until smooth. Season with salt to taste and mix again.

Store the pesto in the refrigerator in sealed jars, covered with olive oil, which will serve as a preservative.