Tuscan Kale Pesto
This kale pesto is balanced, nutrient-dense, and deeply satisfying. It’s freezer-friendly, customizable and so versatile!
Servings: 6
Calories: 255kcal
Ingredients
- 1 bunch Tuscan Kale (Lacinato Kale) (300 grams) or 200 grams clean and trimmed
- ½ cup Parmesan cheese , 50 grams
- ¼ garlic clove
- 120-150 grams oil
- 30 grams nuts (pine nuts, almonds, walnuts or a mix of all)
- ½ teaspoon Salt
Instructions
- Trim and cook kale in boiling water for 3 minutes.
- Drain and immediately place in a bowl with cold water and ice preserve its bright green color and stop the cooking process.
- In a food processor, quickly blitz nuts, Parmesan cheese, and a garlic clove.
- Squeeze kale to remove excess water and add it to the food processor bowl. Add extra virgin olive oil and blend until smooth. Add a little more oil or cooking liquid from the kale if needed to get a perfectly creamy consistency.
Notes
See the Step By Step Pictures for a visual walk-through of the recipe.
Nutrition
Calories: 255kcal | Carbohydrates: 4g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 352mg | Potassium: 195mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 4561IU | Vitamin C: 42mg | Calcium: 217mg | Iron: 1mg