Kale Pesto
Servings: 6 - 8 servings
- 3 packed cups (3.7 oz) (100 grams) chopped kale curly or dinosaur kale, woodier stems removed.
- ⅓ cup (50 grams) almonds sub walnuts or pine nuts.
- 1 clove garlic
- ½ cup (25 grams) parmesan cheese grated, sub 3 tbsp nutritional yeast.
- ¼ cup (60 grams) cold water
- 1 tablespoon (15 grams) lemon juice
- ½ teaspoon salt
- ¼ cup (55 grams) extra virgin olive oil
- Rinse kale, pat it dry, chop leaves, and discard the woodier stems.To a food processor, add chopped kale leaves, nuts, grated parmesan or nutritional yeast, garlic, salt, water, and pulse until the ingredients are finely chopped.Scrape down sides of food processor if necessary.
- Add extra virgin olive oil and pulse a few more times until the ingredients are well incorporated.Add more water or oil until you reach your desired consistency, then taste and adjust for salt.
- Transfer into a bowl, store in a jar, or use right away.
SERVING SUGGESTIONS
- Try it as a starter, on crostini or bruschetta.
- Make a delicious kale pasta by tossing the pesto with pasta cooked al dente.
Nutrition information is an estimate for 1 serving of kale pesto out of 8, made with parmesan cheese.
One serving made with nutritional yeast has about 107 kcal and no cholesterol.
This recipe is enough for 1 pound (450 grams) of pasta.
