Kale Walnut Pesto
This Kale Walnut Pesto is perfect in the winter months when fresh basil is hard to come by. Quick, easy, and flavorful, this pesto will liven up almost any dish! Use it as a sauce for noodles, stir some into soup, dollop it onto a baked potato, spread it on a sandwich, or use it as a dip for raw veggies or crackers.
Servings: 6 servings
Calories: 174kcal
Equipment
Ingredients
- 4 cups loosely packed chopped kale ribs and stems removed
- 1 cup loosely packed parsley
- ⅓ cup raw walnuts
- 3-4 tablespoons nutritional yeast
- 1- 2 tablespoon(s) fresh lemon juice
- 1 clove garlic
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ⅓ cup extra virgin olive oil
- water to thin, if needed
Instructions
- Place chopped kale in the food processor and pulse several times to break it up.
- Add the parsley, walnuts, nutritional yeast, garlic, lemon juice, salt, and pepper. Pulse until all the ingredients are processed and mixed well, stopping to scrape down the sides as needed.
- With the food processor running, slowly drizzle in the olive oil through the chute until the desired consistency is reached.
- Add a few tablespoons of water if you need to thin it out further.
- Taste and adjust seasoning, more salt or an extra squeeze of lemon, as necessary.
Nutrition
Calories: 174kcal | Carbohydrates: 4g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 229mg | Potassium: 187mg | Fiber: 2g | Sugar: 2g