Kale Pesto

4.7

(3)

2 Reviews

2 Photos

This vibrant kale pesto has a delicious spicy kick and is a wonderful way to enjoy fresh kale! Toast your pine nuts for a more nutty flavor. Yummy on warm pasta or spread over fresh crusty bread.

Submitted by The Gruntled Gourmand

Updated on April 26, 2024

2

Prep Time:

10 mins

Total Time:

10 mins

Servings:

10

Jump to Nutrition Facts

Ingredients

1 bunch lacinato kale, stems removed
½ cup grated Parmesan cheese
⅓ cup pine nuts
¼ cup habanero-infused extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons lemon juice
2 pinches freshly ground black pepper
1 pinch kosher salt

Directions

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
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.

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