Kale Pesto
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
-
Total Time
5 mins
-
Servings
8 servings
-
Calories
138 kcal
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Cuisine
Italian
Kale Pesto
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This easy kale pesto recipe uses pumpkin seeds (so it's nut-free!), crushed red pepper, and fresh parsley for healthy, spicy, versatile flavor in only 5 minutes!
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Ingredients
- 2 cups packed chopped kale stems removed
- 1/2 cup packed fresh parsley stems included
- 1 clove garlic smashed
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon crushed red pepper or to taste
- 1/2 teaspoon kosher salt or to taste
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 1/2 cup pumpkin seeds see notes for substitute
- 1/3 cup extra-virgin olive oil
Instructions
- Add all ingredients except for the pumpkin seeds and olive oil to your food processor. Turn on until mixture is pretty smooth (about 1-2 minutes), pausing and scraping down the sides of the food processor as needed.
- Add the pumpkin seeds (1/2 cup). Cover the food processor and gradually pour in the extra-virgin olive oil (1/3 cup) as you pulse the food processor about 10-20 times, or until pumpkin seeds are finely chopped up and olive oil has fully incorporated into the sauce.
- Store the pesto in an airtight container or jar in your fridge for about a week, or in the freezer for up to 6 months. Use on sandwiches, on pasta, on chicken/fish, or any other way you would use basil pesto!
Notes
- Replace the pumpkin seeds with another seed, such as sunflower, or a nut, such as pine nuts, almonds, or walnuts, if you prefer. Go nuts! Hahaha. Hah.
- Make it vegan by omitting the parmesan cheese and adding more salt. If you do this, I recommend toasting the pumpkin seeds (or nuts) to add more deep flavor and umami.
- If you're sensitive to spicy foods, omit or decrease the amount of the crushed red pepper.
- Traditional parmesan cheese may not be suitable for a strict vegetarian diet because it contains animal rennet. If you prefer, you can look for a suitable vegetarian substitute, such as a parmesan made with plant rennet.
Nutrition Information
Show Details
Serving
2tablespoons
Calories
138kcal
(7%)
Carbohydrates
3g
(1%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
4mg
(1%)
Sodium
257mg
(11%)
Potassium
141mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2075IU
(42%)
Vitamin C
27mg
(30%)
Calcium
106mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 138kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 257mg | 11% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2075IU | 42% |
| Vitamin C | 27mg | 30% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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