Kale Pecan Pesto
Ingredients
-
3
cups
packed kale
-
½
cup
raw pecans
-
1 to 2
tablespoons
lemon juice
-
1
clove
medium-to-large garlic
-
½
teaspoon
fine sea salt
-
½
cup
extra-virgin olive oil
-
½
cup
grated Parmesan cheese
Instructions
- Combine kale, pecans, lemon juice, garlic, and salt in a food processor and blend until finely chopped.
- While blending, slowly drizzle in the olive oil until the pesto reaches the desired consistency.
- Add the Parmesan cheese and process briefly to combine.
- Taste and adjust with more lemon juice or salt as needed.
- Store leftover pesto in the refrigerator for up to 10 days or freeze for up to 6 months.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
22g
Total carbohydrates
10g
Total protein
5g
Sodium
200mg
Cholesterol
20mg
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