Rating: 5 stars
1 Ratings
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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.

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Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

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