The best recipe for Kale and Pine Nut Pesto
Kale, kale and more kale!
This is a recipe that will put your garden full of kale to good use! It is a vegan version of pesto but, feel free to add fresh parmesan for added flavor!
This recipe made a large portion! I served it over brown rice pasta for dinner, then mixed a little into scrambled eggs the next morning and still had left overs! It would make an excellent spread for sandwiches or add a dollop to grilled vegetables!
You could substitute the pine nuts with walnuts and the kale with spinach if you wanted to mix it up a bit!
Servings: 2
Calories: 604kcal
Cost: $5
Ingredients
Instructions
- Bring a large pot of water to a boil.
- Blanch kale for 30 seconds, remove, drain and run under cold water or place into an ice bath.
- Dry kale and give it a good squeeze to get rid of excess water.
- Blend all ingredients together in a food processor.
- Taste and add salt and pepper as needed, enjoy 🙂
Nutrition
Calories: 604kcal | Carbohydrates: 4g | Protein: 3g | Fat: 66g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 43g | Sodium: 17mg | Potassium: 215mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3010IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 2mg
Tried this recipe?Let us know how it was!
As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.
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