Kale Pesto
Simply the most nutritious pesto you'll ever make - Kale Pesto - and it's nut free!!
Prep Time: 10 mins
Total Time: 10 mins
Total Carbs: 0.5g
Fibre: 0.15g
Author: Libby Jenkinson
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.
- 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.
Serving: 15g | Calories: 85kcal | Carbohydrates: 0.5g | Protein: 0.5g | Fat: 9.3g | Fiber: 0.15g | Sugar: 0.07g