Kale Pesto Recipe
Recipe By The Spruce Eats
Pesto is most often made with basil, but other leafy greens and herbs can also make very interesting pestos. Toss this with hot pasta, and a little of the cooking water from the pasta (to thin it into a sauce), or stir it into rice or risotto. You can keep it covered in the fridge for several days.
4.2
17 Rating -
Rate
Vegdiet
5minstotal
5minsPrep
5m.total
5m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Kale Pesto Recipe
- 1 Cloves Garlic
- 0.67 cup Kale
- 0.17 cup Parsley
- 0.17 cup Olive oil
- 0.33 dash Salt
- 0.33 dash Pepper
Nutrition
value
value
481
calories per serving
45 g Fat8 g Protein12 g Carbs5 g FiberOther
Current Totals
- Fat45g
- Protein8g
- Carbs12g
- Fiber5g
MacroNutrients
- Carbs12g
- Protein8g
- Fiber5g
Fats
- Fat45g
Vitamins & Minerals
- Calcium299mg
- Iron3mg
- Vitamin A1181mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9203mcg
- Vitamin B120mcg
- Vitamin C153mg
- Vitamin E7mg
- Copper1mcg
- Magnesium73mg
- Manganese2mg
- Phosphorus155mg
- Selenium6mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Spruce Eats