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Kale Pesto Recipe
Choose this kale pesto recipe for a quick and easy, delicious and nutritious pesto sauce!
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Cool time
5
minutes
mins
Total Time
20
minutes
mins
Course:
Dressings, Dips or Sauces
Cuisine:
American, Italian
Servings:
4
servings
Author:
Holly
Equipment
Food Processor
Frying Pan
Ingredients
3
cups
kale
finely chopped and packed
½
cup
pine nuts
may substitute walnuts or almonds
⅓
cup
olive oil
or more, up to ½ cup
1
clove
garlic
chopped or minced
2
ounces
parmesan cheese
2
tablespoons
lemon juice
fresh is preferable
¼
teaspoon
kosher salt
or to taste
Instructions
Heat the pine nuts in a frying pan over medium heat, stirring or shaking constantly until light golden brown, about 4 minutes. Cool.
Place nuts, garlic, lemon juice, salt, and parmesan cheese in a food processor and pulse until combined.
Add kale and continue pulsing and scraping sides until combined.
With the processor running, drizzle in the olive oil until the desired consistency is reached. Season with salt to taste.
Notes
Lightly toasted and cooled nuts are extra crunchy and have a more intense flavor.
Kale pesto will keep in an airtight container or a mason jar in the refrigerator for up to 7 days.
Freeze in zip bags or freezer containers for up to 6 months.
Nutrition
Calories:
349
kcal
|
Carbohydrates:
6
g
|
Protein:
9
g
|
Fat:
34
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
17
g
|
Cholesterol:
10
mg
|
Sodium:
400
mg
|
Potassium:
300
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
5136
IU
|
Vitamin C:
50
mg
|
Calcium:
300
mg
|
Iron:
2
mg