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Kale Pesto
Making a small batch of kale pesto is a great way to use leftover kale. This flavorful pesto is great on sandwiches, in soups, dips, and more!
Prep Time
10 mins
Total Time
10 mins
Servings: 4 1/4 cup each
Calories: 36838 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 4 cups torn kale leaves $1.06
- 1/3 cup olive oil $0.85
- 1 Fresh Lemon $0.37
- 1 clove garlic $0.08
- 1/4 cup walnuts $0.30
- 1/3 cup parmesan $0.59
- 1/2 tsp salt $0.02
- freshly cracked pepper $0.03
Instructions
- Make sure your kale leaves are washed well, any excess water is drained away, and any hard stems removed. Zest and juice the lemon.
- Add the kale, 1/4 cup lemon juice, 1/2 tsp lemon zest, olive oil, garlic, walnuts, Parmesan, salt, and some freshly cracked pepper to a food processor. Process until the mixture is a fine textured paste. Taste and adjust the salt, pepper, or lemon if desired. If you want a runnier pesto for drizzling, add extra oil, or up to 2 Tbsp water.
Cup of Yum
Notes
- Optional: Try using roasted garlic instead of fresh for a slightly more mellow flavor!
Nutrition Information
Calories
368.38kcal
(18%)
Carbohydrates
4.65g
(2%)
Protein
2.75g
(6%)
Fat
25.68g
(40%)
Sodium
516.68mg
(22%)
Fiber
1.78g
(7%)
Nutrition Facts
Serving: 41/4 cup each
Amount Per Serving
Calories 36838
% Daily Value*
| Calories | 368.38kcal | 18% |
| Carbohydrates | 4.65g | 2% |
| Protein | 2.75g | 6% |
| Fat | 25.68g | 40% |
| Sodium | 516.68mg | 22% |
| Fiber | 1.78g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.