AuthorMike EgrieCategory, DifficultyIntermediate
Kale Pesto
Yields8 Servings
Prep Time15 mins
 1 package kale leaves
 3 garlic cloves, minced
  cup pine nuts, toasted
 2 tbsp chopped fresh basil
 1 lemon, zested and juiced
 ¼ cup olive oil
 ¼ cup grated parmesan
 Whole-grain pasta, crackers or bread (optional)
1

Place kale leaves in a food processor. Add garlic, pine nuts, basil, lemon juice, zest, oil and Parmesan. Blend until smooth. Serve over hot, cooked whole-grain pasta, or as a topping for crackers or bread.

How to Select:
Choose dark colored kale bunches with small to medium leaves. Avoid brown or yellow leaves.

How to Store:
Store kale in a plastic bag in the coldest part of the fridge for 3-5 days.

Nutrition Benefits:
Low fat, saturated fat free, cholesterol free, low sodium, excellent source of Vitamin A and Vitamin C and a good source of calcium and potassium.

Ingredients

 1 package kale leaves
 3 garlic cloves, minced
  cup pine nuts, toasted
 2 tbsp chopped fresh basil
 1 lemon, zested and juiced
 ¼ cup olive oil
 ¼ cup grated parmesan
 Whole-grain pasta, crackers or bread (optional)

Directions

1

Place kale leaves in a food processor. Add garlic, pine nuts, basil, lemon juice, zest, oil and Parmesan. Blend until smooth. Serve over hot, cooked whole-grain pasta, or as a topping for crackers or bread.

Kale Pesto
X