
How To Make Kale Pecan Pesto
This Italian pesto recipe works amazingly on any of your favorite pasta meals! It’s made with fresh herbs, pecans, and healthy kale.
Preparation: 10 minutes
Cooking:
Total: 10 minutes
Serves:
Ingredients
- 3cupskalepacked, about 1 small bunch, preferably the Tuscan/lacinato variety, thick ribs removed
- ½cupraw pecans
- 2tbsplemon juiceto taste
- 1large garlic clove
- ½tspfine sea salt
- ½cupextra-virgin olive oil
- ½cupparmesan cheesegrated
Instructions
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In a food processor, combine the kale, pecans, lemon juice, garlic, and salt.
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Turn on the food processor, then blend until the kale and pecans have broken down into small pieces.
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While running the machine, drizzle in the oil.
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Process until the pesto reaches the desired consistency, stopping to scrape down the sides as necessary.
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Add the cheese and process briefly to combine.
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Taste and add more lemon juice or salt to taste.
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Serve over pasta, and enjoy!
Nutrition
- Calories:Â 1083.94kcal
- Fat:Â 108.92g
- Saturated Fat:Â 20.16g
- Monounsaturated Fat:Â 69.74g
- Polyunsaturated Fat:Â 15.11g
- Carbohydrates:Â 11.47g
- Fiber:Â 4.45g
- Sugar:Â 2.98g
- Protein:Â 22.40g
- Cholesterol:Â 33.71mg
- Sodium:Â 696.44mg
- Calcium:Â 665.97mg
- Potassium:Â 373.05mg
- Iron:Â 2.19mg
- Vitamin A: 263.60µg
- Vitamin C:Â 47.67mg
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