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Easy Kale Pesto


"A twist on the traditional, kale pesto never loses its vivid green color and can be prepared year-round. Use a robustly flavored extra-virgin olive oil for maximum flavor. Spoon pesto into glass jars or plastic containers, cover, and refrigerate for up to 1 week."
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15 m servings 295 cals
Original recipe yields 12 servings (3 cups)

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  • Prep

  • Ready In

  1. Pour olive oil into the bowl of a food processor and add garlic; pulse until garlic is chopped, about 10 seconds. Add kale to olive oil mixture, working in batches if needed; pulse until evenly blended, about 20 seconds. Scrape down sides of bowl.
  2. Stir pine nuts and Parmesan cheese into kale mixture and pulse until pesto is smooth; season with salt.


  • Cook's Note:
  • If desired, squeeze 1 teaspoon lemon juice into the kale mixture.
  • Adjust the amount of garlic to suit personal preference.

Nutrition Facts

Per Serving: 295 calories; 26.8 g fat; 8.8 g carbohydrates; 7.5 g protein; 6 mg cholesterol; 144 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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This was super delicious. I added this pesto into a potato-sausage soup as a stir in, and it was fantastic. Also, I added it over pasta, too!

I added more garlic because I love garlic. I also added basil and the lemon juice which I think really made it extra tasty!

I just added some black pepper, but otherwise very yummy

I didn't like this at all. My husband recently had kale pesto at a nice Italian restaurant so I wanted to try making it at home. This recipe was so bitter and kale-tasting it wasn't pleasurabl...