![](https://cdn.statically.io/img/www.allrecipes.com/thmb/jjGC66Km1A-i0mMsCXIe97uX3ko=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1923442-3db27c638f274a8ab0ee58b57623249e.jpg)
Ingredients
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1 bunch lacinato kale, stems removed
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½ cup grated Parmesan cheese
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⅓ cup pine nuts
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¼ cup habanero-infused extra-virgin olive oil
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3 cloves garlic, minced
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2 tablespoons lemon juice
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2 pinches freshly ground black pepper
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1 pinch kosher salt
Directions
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Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.
Cook’s Note
The pesto will stay greener longer if the lid/plastic wrap over it's container is directly over the top, not allowing the pesto to have contact with air.
Most pesto recipes call for Parmesan cheese, but for a stronger flavor, I like Romano cheese. You can also substitute walnuts for pine nuts. If you can't stand the heat, you definitely don't have to use the habanero-infused olive oil.
Nutrition Facts (per serving)
115 | Calories |
9g | Fat |
5g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 115 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 2g | 10% |
Cholesterol 4mg | 1% |
Sodium 133mg | 6% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 0g | |
Protein 4g | 8% |
Vitamin C 60mg | 67% |
Calcium 140mg | 11% |
Iron 2mg | 11% |
Potassium 244mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.