Homemade Pesto Sauce With Kale
Servings: 6 servings
Calories: 132kcal
A twist on traditional pesto. Homemade pesto with kale is vibrant and nutrient-rich. Great for pasta, pizza, sandwiches and more.
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Ingredients
- 2 ounces curly leaf kale stems removed, roughy chopped
- ½ ounce fresh basil leaves
- 3 tablespoons parmesen cheese
- 1 clove garlic
- ¼ cup pine nuts
- ½ teaspoon Italian seasoning
- 2 teaspoons lemon juice
- ¼ cup olive oil
- 1-2 tablespoons water optional, to thin out
Instructions
- Wash and remove inner ribs from kale, you only want the leaf portion. Roughly chop.
- Rinse the basil and remove the leaves from the stem.
- Add the kale, basil, pine nuts, cheese, garlic and seasoning into the bowl of a food processor.
- Place on the lid and pulse until you have a finely minced mixture.
- Add the lemon juice, and pulse.
- With the food processor running, slowly add the olive oil. Process until combined. If the mixture is too thick, or you want it to be a thinner consistency, drizzle in 1-2 tablespoons of water.
- Place the pesto in a airtight container and keep in the fridge until ready to use.
Video
Notes
If you find the pesto sauce too bitter, you can add a bit of sugar.
If you want a spicy pesto, add some chili flakes.
This will last in the fridge for up to 5 days. Freeze for longer storage.
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Nutrition
Calories: 132kcal | Carbohydrates: 2g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 46mg | Potassium: 81mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1091IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 1mg
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