Kale Pesto
No basil? No problem! You can still have pesto (in 5 minutes!) — and with all the nutritional benefits of kale.
Servings: 8 People
Equipment
Ingredients
- 3 cloves garlic
- 2 cups firmly packed kale leaves (preferably baby kale, or remove any tough stems)
- ½ cup fresh parsley leaves
- ½ cup extra-virgin olive oil
- Salt and black pepper (to taste)
- ¼ cup grated Parmesan cheese
Instructions
- Place the garlic in a food processor fitted with a steel blade and puree to chop the garlic. Add the kale and the parsley and pulse until the greens are finely chopped.
- Drizzle in the olive oil with the motor running. Season with salt and pepper, then pulse in the Parmesan cheese, but do not let the motor run and overprocess.
Notes
If you are using mature kale, make sure to cut out any thick rubs and stems, which could give the pesto a coarse or woody consistency. Keep in mind that the kale is uncooked, so the more tender the leaves, the better. Baby kale is great because the leaves and the stems are tender, and you can just throw the whole leaves into the blender or food processor.
Nutrition
Calories: 144kcal | Carbohydrates: 2g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 57mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2016IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 1mg