Easy Kale Pesto recipe

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Ingredients

1 cup extra-virgin olive oil
3 cloves garlic, peeled
12 cups firmly packed chopped kale leaves
1 cup pine nuts
1 cup grated Parmesan cheese
salt to taste

Nutrition Info

295.5 calories
carbohydrate: 8.8 g
cholesterol: 5.9 mg
fat: 26.8 g
fiber: 1.9 g
protein: 7.5 g
saturatedFat: 4.7 g
servingSize: -
sodium: 144.2 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 cups

Recipe Note

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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