Kale Pesto Recipe

Makes ½ cup

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

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.

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+

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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