Kale Pesto
This kale pesto does not disappoint. Very fresh and satisfying. And this vibrant green! Almost a green smoothie to spoon! :) The pesto is also super versatile. I used it to make lovely little canapés with roasted eggplant and cherry tomatoes with them.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 clove garlic
- salt pepper
- juice of 1 lime
- 3 tbs olive oil
- 1 handful fresh parsley
- water to thin
- about 16 oz (450 g) kale
- 1/2 pine nuts (60 g)
- Carbohydrate 1.33945 g
- Cholesterol 0 mg
- Fat 0.01395 g
- Fiber 0.0702499994635582 g
- Protein 0.1257 g
- Saturated Fat 0.0019925 g
- Serving Size 1 1 Serving (12g)
- Sodium 39.1905 mg
- Sugar 1.26920000053644 g
- Trans Fat 0.0052975 g
- Calories 5 calories
Wash and chop the kale. Transfer to the bowl of a blender. Lightly toast the pine nuts. This will help giving the pesto a more intense flavor. Let cool a bit, then add to the kale. Add the remaining ingredients and process until smooth.
