Extra kale? Make this easy kale pesto recipe! It's an absolutely delicious way to eat your greens. Use it like regular basil pesto—on pasta, pizza and more! Recipe yields about 1 1/2 cups.
2491 kcal
/serving
10 min
Serves
1
Easy
Italian
Vegetarian
Ingredients
- 3 cups (720ml) packed kale (about 1 small bunch), preferably the Tuscan/lacinato variety, thick ribs removed
- 1/2 cup raw pecans
- 1 to 2 tbsp lemon juice, to taste
- 1 medium-to-large clove garlic
- 1/2 tsp fine sea salt
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
Preparation
Not specified
Cooking
- In a food processor, combine the kale, pecans, lemon juice, garlic, and salt.
- Turn on the food processor and blend until the kale and pecans have broken down into small pieces.
- While running the machine, drizzle in the oil.
- Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary.
- Then add the cheese and process briefly to combine.
- Taste and add more lemon juice, for zing (up to 1 tablespoon), or salt, for overall flavor and to cut the bitterness of the kale (up to ¼ teaspoon).
- Use as desired.
- Leftover pesto keeps well in the refrigerator, covered, for up to 10 days.
- Or, freeze it for up to 6 months.
- (I like to freeze pesto in ice cube trays.
- Once frozen, pop out the cubes and store in a freezer-safe bag.).
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
2491
Calories
81.6g
Protein
70% DV
10.5g
Carbs
4% DV
238.1g
Fat
305% DV
4.8g
Fiber
13% DV
2.2g
Sugars
1308mg
Sodium
87% DV
310mg
Cholesterol
88% DV
| Diet Type | Low Carb |
| Health Labels | Sugar Conscious Low Potassium Kidney Friendly Keto Friendly Specific Carbs Gluten Free Wheat Free Egg Free Peanut Free Soy Free Fish Free Shellfish Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
