Kale Almond Pesto
Recipe: #10878
October 29, 2013
Categories: Sauce, Savory Sauces, Kale, Italian, High Fiber, Low Carbohydrate, No Eggs, Vegetarian, Herbs, more
"This is a slightly different take on basil pesto, and is very healthy. Not to mention, quick and easy to make. Serve it with whole wheat pasta to make it even better for you! Recipe comes from Runners World Cookbook. This makes enough for twelve servings, but you can freeze the leftovers in an ice-cube tray and then pop them into a Ziploc bag for "instant" pesto."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (106.4 g)
- Calories 165.3
- Total Fat - 13.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 5.3 mg
- Sodium - 142.9 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 0.5 g
- Sugars - 0.5 g
- Protein - 6.4 g
- Calcium - 200.2 mg
- Iron - 1.2 mg
- Vitamin C - 84.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut the tough ribs from the kale, then blanch leaves in boiling water for 3 minutes. When cool enough to handle, squeeze water from the kale.
Step 2
In a food processor, roughly chop the almonds by pulsing a couple of times.
Step 3
Add the kale, cheese, garlic, lemon juice, basil and salt. Process until smooth, scraping down the sides a time or two.
Step 4
If the mixture is very thick, add up to 1/4 cup water, if necessary, and process.
Step 5
With processor running, add olive oil in a steady stream. Adjust salt if necessary.
Step 6
Toss with pasta to serve.
Tips
- Food processor
0 Reviews
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