Kale Pesto Recipe
Makes ½ cup
Ingredients
1 clove garlic
2 cups kale, packed
¼ pistachios, shelled
¼ cup pine nuts
1 tablespoon olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
Instructions
In a food processor, mince garlic. Wash and rip kale from the stem and add to garlic along with the pistachios and pine nuts. Run machine for about 1 minute until well chopped. Add olive oil, lemon juice, salt, and black pepper. Process until mixture turns into a paste. Pesto will keep fresh in the refrigerator for one week.
Nutrition Facts
One tablespoon of pesto is 76 calories, 6.5 g fat, 0.7 g saturated fat, 3.7 g carbohydrates, 0.5 g sugar, 2.0 g protein, 0.9 g fiber, 156 mg sodium, 2 Points+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
