Kale Pesto Recipe (nut free)
Simply the most nutritious pesto you'll ever make - Kale Pesto - and it's nut free!!
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Servings: 3 cups
Calories: 85kcal
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Ingredients
- 4 cups kale stalks removed
- 2 cups fresh basil
- 1 clove garlic minced
- 1/4 - 1/2 cup parmesan cheese
- 1/4 tsp salt to taste
- 1 tsp lemon juice
- 1 cup extra virgin olive oil
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Instructions
- Put all the ingredients, except the olive oil, in the blender.
- Pulse with the blade until roughly chopped.
- With the blender running, slowly pour in the olive oil until you get the desired thickness.
- Taste the kale pesto and adjust salt, parmesan and possibly add some butter.
- Store in the fridge for up to 4 days.
- Can be frozen in ice cube trays.
Notes
- Nutrition calculated using 1/4 c parmesan and 1 c olive oil. Adjust nutrition values according to how much you have added to the final recipe.
- You may require more or less olive oil, depending on how thick you like your pesto.
- Optional - 1 - 2 tbsp butter if your kale is too bitter. Butter makes it creamy, smooth and removes that bitterness.
Nutrition
Serving: 15gCalories: 85kcalCarbohydrates: 0.5gProtein: 0.5gFat: 9.3gFiber: 0.15gSugar: 0.07g