Kale Pesto Recipe
This kale pesto recipe is a breeze to concoct and a nutritious topping for a variety of meals.
Ingredients
- 5 cups Kale Leaves packed
- 2 cups Fresh Basil Leaves loosely packed
- 5 cloves Garlic
- 1/2 cup Walnuts
- 1/4 cup Olive Oil
- 1/4 teaspoon Salt to taste
- 1/2 cup Parmesan Cheese optional
Instructions
- Wash and pat dry the kale and fresh basil.
- Remove and discard the kale stems, give the kale leaves a rough chop and add them to a food processor along with the basil, garlic, walnuts and parmesan cheese.
- Pulse 5 or 6 times to get everything chopped up.
- Turn the food processor on and slowly add the oil while the processor is processing.
- If you added ¼ cup of oil, you will end up with thick, spreadable pesto. You can stop here or if you desire a thinner consistency to use the pesto as pasta sauce, continue adding oil (about an additional ¼ cup) until the pesto reaches the consistency you want.
- Use immediately or refrigerate for up to 1 week (you can also make the sauce in bulk and freeze it for later).
Notes
If using the pesto as pasta sauce, use about ½ cup of oil or more to get the sauce to desired consistency. I used only ¼ cup of oil to get a thick, spreadable pesto for sandwiches!
Nutrition
Calories: 79kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 37mgFiber: 1g
Tried this recipe?Let us know how it was!