Kale Pesto
A great twist on your classic basil pesto is a kale pesto! Get those extra greens in. Pesto is also a wonderful medium for experimentation, not to mention a great way to use extra produce. Replace the kale with cilantro, arugula, or beet greens as desired.
Servings: 8
Calories: 127kcal
Ingredients
- 2 cups packed torn kale leaves, stems removed
- 1 cups packed fresh basil leaves
- 1 tsp sea salt
- 0.25 cups extra virgin olive oil
- 0.25 cups toasted almonds
- 3 cloves garlic, chopped
- 1 tbsp lemon juice
- 1 tsp freshly grated lemon zest
- 0.5 cups grated Parmesan cheese
Instructions
- In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the almonds, garlic, lemon juice, and zest and process again, then add the cheese and pulse to combine.
- Serve immediately or store in an airtight container in the refrigerator for up to 2 days. To serve, toss with your favorite pasta or use as a topping for grilled meats, fish, or vegetables.
Nutrition
Serving: 1g | Calories: 127kcal | Carbohydrates: 2.2g | Protein: 4.6g | Fat: 11.5g | Saturated Fat: 2.6g | Unsaturated Fat: 8.4g | Cholesterol: 6.3mg | Sodium: 151.4mg | Fiber: 0.7g | Sugar: 0.5g