Kale Pesto
You can use kale pesto as a side salad, a topping for pasta, spread on bruschetta, or in a veggie wrap with hummus. We have acquired a taste for bitter greens, so we use curly kale for this recipe. If you prefer a mild tasting kale or if kale is new to you, try using tuscan kale (also called dinosaur or lacinato kale).
Kale Pesto
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A quick, nutritious, no-cook pesto made in a food processor or blender.
| Servings | Prep Time |
| 6people | 15minutes |
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Kale Pesto
A quick, nutritious, no-cook pesto made in a food processor or blender.
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Ingredients
- 3cups kalechopped and destemmed
- 1/3 cup chopped pecans
- 3cloves minced garlic
- 4teaspooons lemon juice
- 1/4-1/2cup vegetable broth
- 1/2teaspoon dried basil
- saltto taste
- pepperto taste
Servings: people
Units:
Instructions
- Add all ingredients except salt and pepper to a blender or food processor.
- Blend until pesto is desired consistency, stopping once in a while to scrape edges. Add more broth if necessary.
- Taste test and add salt and pepper as desired.
Recipe Notes
Recipe from ChickpeaandBean.com
Nutrition Facts
Kale Pesto
Amount Per Serving
Calories 129
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 1g
5%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Sodium 43mg
2%
Potassium 14mg
0%
Total Carbohydrates 6g
2%
Dietary Fiber 4g
16%
Sugars 1g
Protein 6g
12%
Vitamin A
155%
Vitamin C
85%
Calcium
16%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
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