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Ingredients10 m servings 115 cals
Original recipe yields 10 servings
- Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and kosher salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.
- Cook's Notes:
- 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 the 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.
- For more flavor toast your pine nuts first!
Per Serving: 115 calories; 9.3 g fat; 5.2 g carbohydrates; 4 g protein; 4 mg cholesterol; 133 mg sodium. Full nutrition
ReviewsRead all reviews 2
Awesome use for healthy Kale! Put it over noodles or on chicken, it's really tasty and has a little kick. Saved it and definitely will make it again.