Kale Pesto
Servings 2 cups
Ingredients
- 2 cloves garlic
- 1 cup arugula tightly packed
- 1 cup kale tightly packed
- ½ cup olive oil
- ¼ cup pine nuts
- ½ cup shredded parmesan cheese
- salt and pepper to taste
Instructions
- In a food processor, chop 2 cloves garlic.
- Add in 1 cup arugula and 1 cup kale and blend.
- With the processor running on medium speed, slowly drizzle in ½ cup olive oil.
- Add ¼ cup pine nuts to the processor and blend.
- Add in ½ cup shredded parmesan cheese, salt and pepper and blend until ingredients are well-mixed.
- If desired, add more oil to make the sauce thinner.
- Taste the pesto to see if it needs more salt or pepper. You can even add a splash of lemon juice if some acidity is needed.
Nutrition
Serving: 2 cups | Calories: 700kcal | Carbohydrates: 5g | Protein: 12g | Fat: 72g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 44g | Cholesterol: 17mg | Sodium: 411mg | Potassium: 210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1487IU | Vitamin C: 12mg | Calcium: 347mg | Iron: 2mg
