Kale Pesto | PCC Natural Markets

Kale Pesto

Yield: about 1 cup pesto

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

A new twist on basil-based pesto, this flavorful sauce is loaded with kale. In addition to tossing it with pasta, try this nutrition-packed sauce on top of baked potatoes, pizza, chicken and fish or mix into a scramble for green eggs!

Ingredients

Preparation

Place garlic, walnuts, lemon zest and juice in the bowl of a food processor. Pulse until chopped. Add kale and cheese and pulse until fine, scraping down the sides of the bowl as needed. With the machine running, pour in oil until a fine paste is made. Season with salt and pepper.

Notes

Baby kale is great for this recipe — it’s sweet and there is no need to remove the tender stems.

Each serving: 70 cal, 6g fat (1g sat), 0mg chol, 120mg sodium, 1g carb, 0g fiber, 2g protein

Recipe by Jackie Freeman, PCC Chef

More about: kale, Parmesan, walnuts

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