Kale Pesto Recipe
Kale Pesto Recipe - easy, healthy, and delicious! Spread it on sandwiches, serve it with chicken or fish, use it as a pasta or pizza sauce.
Ingredients
- 10 kale leaves stem removed (I used curly kale)
- 1 tablespoon pine nuts
- ½ clove garlic roughly chopped
- 1 tablespoon freshly grated parmesan cheese
- ¼ teaspoon salt
- 3 tablespoons extra virgin olive oil
- a large bowl of water
- ice cubes
Instructions
- Fill a large bowl with ice and water and put it in the fridge.
- Bring a large pot of salted water to a boil and blanch the kale for about 3 minutes, remove, and place in the ice bath to stop the cooking process.
- Drain, place the leaves on paper towels, and blot away the moisture.
- In the bowl of a food processor, put the kale, pine nuts, garlic, parmesan, salt, and pulse until coarsely chopped.
- Add the extra virgin olive oil and continue to pulse until the kale pesto reaches the desired consistency.
- Taste and add more salt or extra virgin olive oil if necessary.
- Store the kale pesto in a jar or airtight container in the fridge for about a week.
Nutrition
Serving: 2tablespoons | Calories: 122kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 2512mg | Fiber: 1g | Sugar: 1g
