VIDEO: Kale Pesto Recipe
March 17, 2014
Learn how to make a healthy kale pesto with SPE Certified Executive Chef Anthony Moraes.
Kale Pesto Recipe
Makes 12 servings
1 ½ cups kale, de-stemmed, tightly packed
¾ cup walnuts
2 cloves garlic
1 ½ tbsp lemon juice
½ cup Pecorino Romano or Parmigiano Reggiano
⅓ cup olive oil
Blanch kale in boiling, salted water for 30 seconds.
Toast walnuts and garlic at 350°F for 5-10 mins.
Add kale, walnuts, lemon juice, cheese and 1tbsp. oil to blender, pulse then blend at high speed.
Drizzle remaining olive oil while blending and add salt.
Nutritional information per 8oz serving:
Saturated Fat: 2g
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