Kale Pesto Alfredo

1 Ratings
  • 5 1
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I have so much kale in my garden, and I can only do so much with it. This recipe just combines kale pesto with a homemade Alfredo, which was an experiment that turned out wonderfully. Put it on bread or pasta, or freeze it in cubes and use it to complement chicken, steak, or veggies.

By karegan

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Recipe Summary

cook:
10 mins
total:
25 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Pesto:
Alfredo Sauce:

Directions

  • Combine kale, Parmesan cheese, olive oil, pine nuts, garlic, salt, and pepper in a food processor; blend until pesto is combined.

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  • Place butter and chopped garlic in a saucepan over medium heat. Cook until garlic starts to brown, about 3 minutes. Add milk and Parmesan cheese; stir until incorporated and heated through, about 5 minutes.

  • Remove saucepan from heat. Add pesto to the saucepan and stir until incorporated.

Cook's Notes:

You can substitute spinach for kale.

Substitute Romano cheese for the Parmesan if preferred.

Substitute margarine for the butter if desired.

Nutrition Facts

Per Serving:
473 calories; protein 16.6g; carbohydrates 17.9g; fat 39.3g; cholesterol 49.6mg; sodium 491.6mg. Full Nutrition
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