Kale Pesto | PCC Natural Markets

Kale Pesto

Yield: Makes 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!



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 the olive oil until a fine paste is made. Season with salt and pepper.


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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