Kale Pesto Sauce Recipe

August 28, 2016

Easiest green Italian oil-and-herb sauce made with kale, basil leaves, pine nuts, salt, garlic, Parmigiano-Reggiano (Parmesan cheese) and olive oil. Use this kale pesto as a spread for bread loafs, salad dressing or tossed with brown rice pasta and tomatoes.

2 cups of organic Tuscan kale leaves, chopped
1 cup of fresh Italian sweet basil leaves, packed
½ cup olive oil
½ teaspoon of Himalayan salt
¼ teaspoon of freshly ground black pepper
1 teaspoon fresh lemon juice
¼ cup pine nuts
¼ cup grated Parmesan cheese
2 garlic cloves, minced

Add all ingredients to a blender and blend until smooth. Store in an airtight container in the refrigerator for 5-7 days. Makes about a ½ cup.
See the full directions on my site

Nutritions

Calories
642

Sodium
564mg
23% DV

Fat
39g
61% DV

Protein
13g
27% DV

Carbs
51g
17% DV

Fiber
3g
14% DV