Kale Pesto
A delicious, healthy kale pesto recipe to use on pasta, sandwiches, grain bowls and more. Ready in less than 10 minutes and packed with nutrition!
Equipment
Ingredients
- 1/3 cup raw walnuts
- 5 ounces baby kale, about 4 cups
- 2 garlic cloves, roughly chopped
- 2 teaspoons lemon juice
- 1/2 teaspoon grated lemon zest
- 3/4 teaspoon salt
- 1/2 cup extra-virgin olive oil
Instructions
- Heat a non-stick skillet over medium heat. Add the walnuts and toast for 2-3 minutes until just warmed through and lightly toasted, taking care not to brown.
- Place the walnuts in the base of a food processor and pulse until very finely chopped.
- Add the kale, garlic, lemon juice, zest, and salt to the walnuts and pulse again until the kale is broken down.
- With the motor running, add the olive oil and puree until creamy and smooth. Taste and add more salt as desired.
Nutrition
Serving: 1servingCalories: 53kcalCarbohydrates: 1gProtein: 0.4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 76mgPotassium: 29mgFiber: 0.4gSugar: 0.1gVitamin A: 590IUVitamin C: 6mgCalcium: 17mgIron: 0.2mg