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Simple Kale Pesto
  • Yield: 10
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Serving: ,
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 120
  • Carbohydrate Content: 4g
  • Fat Content: 11g
  • Fiber Content: 1g
  • Protein Content: 2g
  • Saturated Fat Content: 1.5g
  • Serving Size: 2 tablespoons
  • Sodium Content: 180mg
  • Unsaturated Fat Content: 5g

Simple Kale Pesto

By September 2, 2020

Prep Tip: Choose leafy greens with full, fresh leaves. Avoid greens that have brown, yellow, wilted, slimy, or spotted leaves. Store greens in a plastic bag in the refrigerator for two to five days. Wash thoroughly before using and remove the stems.

Change it Up: No kale on hand? Substitute with basil, parsley, garlic scapes, or chives. For a Mexican inspired pesto, substitute kale for cilantro and the nuts with pepitas.

Nutrition Tip: Greens are an excellent source of vitamin A, vitamin C, and vitamin K. Vitamin A is an antioxidant. It is important for immune system and vision health. Vitamin C is a water-soluble vitamin necessary for growth and development and is only found in plants. The body does not make or store vitamin C, so it is important to eat foods with vitamin C every day.

Ingredients

Instructions

  1. In a blender or food processor, blend salt, pepper, garlic, lemon juice, and walnuts or pecans until finely chopped and well combined.
  2. Add kale. Drizzle oil into mixture while blending and puree until pesto reaches desired consistency, stopping to scrape down the sides as necessary. If pesto is too thick, add more water or olive oil to thin.
  3. Serve over whole grain pasta, spread on whole wheat crackers, or serve as a fresh vegetable dip.

*How to toast walnuts or pecans:

  1. Preheat oven to 350°F.
  2. Arrange walnuts or pecans on a cookie sheet in a single layer.
  3. Bake 8 to 10 minutes, turn over nuts several times to toast evenly.
  4. Let cool before using
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