Secretly Healthy Kale Pesto
This kale pesto is ready in 5 minutes and surprisingly, does not taste like kale! This pesto works great to add a little boost of greens on pasta, a sandwich, or as a salad dressing.
Servings: 1 cup
- 2 cups kale packed firmly; do not include stems; see note 1
- ¼ cup pine nuts see note 2
- ½ cup Parmesan cheese freshly grated
- 2 garlic cloves minced
- ½ lemon juiced; roughly 1.5 tablespoons
- ½ teaspoon salt
- ¼ cup olive oil
Pulse kale- Add the kale to a food processor fitted with a steel blade, and pulse until the kale is broken down into tiny pieces.
Add other ingredients - Add the pine nuts, Parmesan, garlic, lemon juice and salt. Blend on the low setting, and drizzle the olive oil through the chute. Scrape the sides and lid of the food processor as needed, and blend for longer.
1- you can use any type of kale
2- swap pine nuts for walnuts, almonds, sunflower seeds, pumpkin seeds, and toast for added flavor
Store your kale pesto in an airtight jar in the fridge; you may want to drizzle a little extra olive oil on top of it to keep it fresh and vibrant.
Store for up to 4 days.
Freeze in ice cube trays, souper cubes, or in a ¾ filled jar. Freeze for up to 3 months.
Serving: 1tablespoon | Calories: 75kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 126mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 860IU | Vitamin C: 10.4mg | Calcium: 51mg | Iron: 0.4mg