kale, spinach and basil pesto

First off, let's toast up the almonds. You can do this ahead of time to save a step. If you're toasting them up at the same time you're making the pesto, then you will want to give them at least 10-15 minutes to cool down, so they don't heat up the pesto. I usually toast up the almonds ahead of time and then reserve them in a covered glass container till I need them.Set a dry (no oil here) skillet over medium heat. When the pan is hot, add the almonds and stir frequently until they start to brown and smell toasted. Remove them from the heat and the skillet, (as they will continue to cook in the skillet) and let them cool. Don't let them burn, you just want them to be lightly toasted and lightly browned.Get out a food processor, mini prep or blender.Place the ingredients into the food processor. If you have a mini-prep then you may have to spilt the ingredients into 2 batches.Process until slightly smooth. You will have to use a spatula once or twice during the process to make sure that everything gets combined! The pesto will not be entirely smooth, but somewhat chunky in texture from the almonds. Chunky in a good way though!Transfer the pesto to a small sealed container, pack it down into the container (it's best to keep the pesto all compact in a small container) and store it in the fridge if not using a right away. This pesto will keep for several days in the fridge.I always use my 8-ounce mason jars to store my pesto.