Kale Pesto with Bell Peppers

Name: Kale Pesto with Bell Peppers
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 cup Kale leaves; 1 cup Basil leaves; 1 small Bell pepper, roughly chopped; 1 tsp Sea salt; 1 tsp Black pepper; 2 tsp Nutritional Yeast flakes; 4 cloves Garlic; 1 tbsp Lemon juice; 1.5 cup Extra Virgin Olive oil

1 step

Prep:25minCook:8min

This Pesto contains no dairy and no nuts. So it's great for those who need to eat allergen-free.

Updated at: Wed, 16 Aug 2023 23:54:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories311.7 kcal (16%)

Total Fat34.4 g (49%)

Carbs1.6 g (1%)

Sugars0.4 g (0%)

Protein0.7 g (1%)

Sodium151.9 mg (8%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 cupkale leaves

1 cupbasil leaves

1Bell pepper

small, roughly chopped

1 tspsea salt

1 tspblack pepper

2 tspNutritional Yeast flakes

4cloves garlic

1 Tbsplemon juice

1 ½ cupExtra Virgin Olive oil

Instructions

Step 1

1. Place the dry ingredients into the food processor except the olive oil. 2. Pulse to chop the peppers and leaves until they are fine, then process on normal speed. 3. Now start pouring in the olive oil through the feeder and blend until you have a saucy consistency. 4. Next add in the lemon juice and blend until the pesto is well combined and creamy. 5. Pour into a bowl and set aside.