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
Latest Posts Subscribe to the SPE RSS feed
May 29, 2018 by Kristy Del Coro, Senior Culinary Nutritionist
You may think that undercooked meat is the most likely source for food-borne illnesses, but vegetables have been to blame for recent outbreaks. Kristy Del Coro discusses the spring's romaine-related outbreak and things you can do to reduce your risk of getting sick.