Pesto with Kale and Basil
Equipment
Ingredients
- 4 cups kale, chopped
- 1½ cups fresh basil leaves, packed in
- ⅓ cup pine nuts
- 7-8 cloves garlic, minced
- 1 cup extra-virgin olive oil
- 1 cup parmesan cheese, shredded
- ½ tsp salt
- pinch of pepper
Instructions
- In a food processor or blender, add the pine nuts and garlic and blend for about 8-10 seconds.
- Then add the kale, basil, 1/2 cup of olive oil, parmesan, salt and pepper and blend for about 10-15 seconds. Note that depending on the size of your processor or blender container, you may need to add half of the kale or basil. If so, add half, blend, and then add the remainder.
- Add 1/2 cup of remaining olive oil and blend. I like to add mine through the shoot of my food processor so that the oil is evenly distributed throughout the pesto.
- Blend the kale and basil pesto for about 10-15 seconds, or until desired texture is achieved.
- Serve and Enjoy!
Notes
* Store kale pesto in an airtight container in the refrigerator for up to 2 weeks or freeze for up to one year.
Nutrition
Serving: 16gCalories: 167kcalCarbohydrates: 1gProtein: 3gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 4mgSodium: 176mgPotassium: 53mgFiber: 0.4gSugar: 0.2gVitamin A: 693IUVitamin C: 6mgCalcium: 94mgIron: 0.5mg
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