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Kale Pesto

by Veronica Brandy – Feb 24, 2016 - Updated May 1, 2020
Kale Pesto
© Eatwell101.com

If you don’t know what to eat tonight, this Kale, Parsley and Parmesan Pesto is a wonderful solution. Fresh, flavorful, earthy and so-delicious, it’s ridiculously easy and great for adding to pasta, chicken, toast, veggies, and so much more. 100% effortless and ready in 5 minutes! raw Kale vegan PestoPhoto credit: © Eatwell101.comHomemade Kale Pesto RecipePhoto credit: © Eatwell101.com

Ingredients list for the kale pesto

  • 2 cups baby kale, washed, stems removed
  • 1/2 cup raw hazelnuts (or pine nuts)
  • 1 garlic clove, peeled
  • 1/2 cup parsley, rinsed
  • 1/2 cup grated parmesan cheese
  • 1/3 cup olive oil
  • 4 tablespoons water
  • Salt and pepper to taste

5 Minute Kale PestoPhoto credit: © Eatwell101.com

Directions

1. Soak kale leaves in hot water for 30 seconds to 1 minute to soften them. 2. Pulse all ingredients—kale, parsley, olive oil, salt, pepper, garlic, parmesan cheese, hazelnut, plus 4 tablespoons water—in a food processor until smooth or desired consistency. You may need to scrape down the sides of the bowl of the food processor. Transfer to a sealable container (a mason jar is perfect). 3. Serve over pizza, pasta, grilled meat, crackers, eggs, soup, sandwiches, salads… the sky is the limit! Note: If you want to make it vegan. Just remove Parmesan from the mix. best kale pesto recipePhoto credit: © Eatwell101.com

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Nutrition Info (Beta version)
* The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different and nutrition information can vary.
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