Kale Pesto

Name: Kale Pesto
Cuisine: European, Italian, Mediterranean
Ingredients: ½ cup pepitas; 1 small garlic clove; 1 tablespoon nutritional yeast; Heaping ¼ teaspoon sea salt; Freshly ground black pepper; 2 packed cups chopped curly kale; 2 tablespoons lemon juice; ½ cup extra-virgin olive oil

2 steps

Serve as part of a bigger meal i.e.: Multi Bean Kale Pesto Stuffed Sweet Potatoes Lasts up to 3 days in the fridge, in airtight storage; frozen up to 32 months

Updated at: Thu, 17 Aug 2023 14:14:14 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories158.8 kcal (8%)

Total Fat16.3 g (23%)

Carbs1.9 g (1%)

Sugars0.4 g (0%)

Protein2.3 g (5%)

Sodium114.5 mg (6%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

½ cuppepitas

1garlic clove

small

1 tablespoonnutritional yeast

0.25 heaping teaspoonsea salt

freshly ground black pepper

2 cupscurly kale

chopped

2 tablespoonslemon juice

½ cupextra-virgin olive oil

Instructions

Step 1

In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.

Step 2

Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.

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