Kale Pesto

Kale Pesto could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 4 and costs 77 cents per serving. This side dish has 140 calories, 7g of protein, and 10g of fat per serving. A mixture of garlic, kale, walnuts, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 5 minutes. 10 people were glad they tried this recipe. It is brought to you by Baked In. With a spoonacular score of 99%, this dish is spectacular. Similar recipes are Vegan Kale Pesto & Crazy For Kale Launch party, Kale pesto, and Kale Pesto.

Servings: 4

Preparation duration: 5 minutes

 

Ingredients:

1 clove garlic

4 cups chopped kale leaves

¼ cup nutritional yeast flakes

Salt and pepper to taste

½ cup raw walnuts

Equipment:

food processor

blender

Cooking instruction summary:

Combine the kale, walnuts, nutritional yeast flakes, garlic, salt, and pepper in a blender or food processor and pulse until blended. With the motor running, drizzle in olive oil until pesto is relatively smooth. Remove and store covered in refrigerator until ready to use.To use as a sandwich spread: spread thinly on bread.To use as a pizza topping: Add a bit of olive oil to the desired amount to make it a bit thinner and more spreadable. Spread evenly on crust and cover with toppings.To use with pasta: Add hot pasta water to the desired amount of pesto and stir until desired consistency (somewhat thin like a sauce). Toss into pasta.

 

Step by step:


1. Combine the kale, walnuts, nutritional yeast flakes, garlic, salt, and pepper in a blender or food processor and pulse until blended. With the motor running, drizzle in olive oil until pesto is relatively smooth.


Spread evenly on crust and cover with toppings.To use with pasta

1. Add hot pasta water to the desired amount of pesto and stir until desired consistency (somewhat thin like a sauce). Toss into pasta.


Remove and store covered in refrigerator until ready to use.To use as a sandwich spread spread thinly on bread.To use as a pizza topping

1. Add a bit of olive oil to the desired amount to make it a bit thinner and more spreadable.


Nutrition Information:

Quickview
139k Calories
6g Protein
10g Total Fat
9g Carbs
100% Health Score
Limit These
Calories
139k
7%

Fat
10g
16%

  Saturated Fat
0.96g
6%

Carbohydrates
9g
3%

  Sugar
0.39g
0%

Cholesterol
0.0mg
0%

Sodium
219mg
10%

Get Enough Of These
Protein
6g
13%

Vitamin K
472µg
450%

Vitamin A
6696IU
134%

Vitamin C
80mg
98%

Copper
1mg
62%

Manganese
0.95mg
48%

Magnesium
54mg
14%

Vitamin B6
0.27mg
13%

Potassium
451mg
13%

Calcium
116mg
12%

Phosphorus
113mg
11%

Iron
1mg
9%

Folate
35µg
9%

Vitamin B1
0.13mg
8%

Fiber
1g
7%

Vitamin B2
0.11mg
6%

Zinc
0.84mg
6%

Vitamin B3
0.84mg
4%

Selenium
1µg
2%

Vitamin B5
0.15mg
1%

covered percent of daily need
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Related Videos:

How to Make Kale and Walnut Pesto Pasta with Katie Lee | Food Network

 

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