Kale Pesto
Kale Pesto

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This Recipe

  • Skill Level: Beginner
  • Serves: 12
  • Start to Finish: less than 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 176
  • 314mg Sodium
  • 6g Carbs
  • 1g Fiber
  • 17.5g Fat
  • 3g Saturated Fat
  • 4g Protein
  • 114mg Calcium
  • 1mg Iron


  • 1/2 cup chopped pine nuts or walnuts
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 8 ounces kale leaves, stems removed, rinsed, and chopped
  • 1 cup shredded Parmesan cheese
  • 1 to 2 cloves garlic, chopped
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper



1. Preheat oven to 350 degrees. Combine nuts and 2 tablespoons oil. Place on a baking sheet and roast for 10 minutes until golden and fragrant. Allow to cool.
2. Bring a large pot of salted water to boil and have a large bowl of cold water ready. Drop kale into boiling water. When water returns to a boil, swirl kale around a few times until it becomes limp. Drain kale and plunge into cold water. Drain again, then place on a clean dishtowel and blot away any moisture. Place nuts, kale, Parmesan, remaining 1/2 cup oil, garlic, lemon juice, salt, and pepper in a blender and puree about 2 minutes until smooth.

Recipe provided by DowntownRomantic.com

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