Kale Almond Pesto
Created by JostLori on October 29, 2013
- Servings: 12
- Prep Time: 10m
- Cook Time: 3m
- Recipe #10878
Ingredients
- 12 kale leaves (de-ribbed and blanched for 3 minutes and squeezed dry)
- 1/2 cup almonds
- 1 cup grated parmesan cheese
- 3 cloves garlic, roughly chopped
- 1/2 lemon, juiced
- 1/2 cup basil leaves
- 1/4 teaspoon salt (or more to taste)
- 1/4 cup water (if needed)
- 1/2 cup oil ( extra-virgin olive oil)
How to Make
-
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.
Nutritional Facts
- 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