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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
Servings:
3
cups
Total Carbs:
0.5
g
Fibre:
0.15
g
Author:
Libby Jenkinson
Ingredients
4
cups
kale
stalks removed
2
cups
fresh basil
1
clove
garlic
1/4 - 1/2
cup
parmesan cheese
1/4
tsp
salt
to taste
1
tsp
lemon juice
1
cup
olive oil
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.
Serving:
15
g
|
Calories:
85
kcal
|
Total Carbohydrates:
0.5
g
|
Protein:
0.5
g
|
Fat:
9.3
g
|
Fiber:
0.15
g
|
Sugar:
0.07
g
|
NET carbs:
0.4
g