Kale Pesto Recipe
Recipe By Martha Stewart-3
For a new spin on classic pesto, go beyond basil and consider april's abundance of leafy greens: in addition to the kale used here, arugula and baby spinach also puree up into a nutrient rich sauce, bursting with flavor. serve with pasta, vegetables, and meats, or as a sandwich spread.
4.1
14 Rating -
Rate
Vegdiet
15minstotal
10minsPrep
15m.total
10m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Kale Pesto Recipe
- 1/2 Clove garlic
- 1/4 cup Blanched almonds, toasted
- 0.13 cup Finely grated parmesan
- 5 ounce Kale
- 1/4 cup Extra virgin olive oil
- As required Coarse salt
Nutrition
value
value
933
calories per serving
87 g Fat20 g Protein20 g Carbs9 g FiberOther
Current Totals
- Fat87g
- Protein20g
- Carbs20g
- Fiber9g
MacroNutrients
- Carbs20g
- Protein20g
- Fiber9g
Fats
- Fat87g
Vitamins & Minerals
- Calcium449mg
- Iron4mg
- Vitamin A716mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9219mcg
- Vitamin B12< 1mcg
- Vitamin C171mg
- Vitamin E20mg
- Copper2mcg
- Magnesium194mg
- Manganese< 1mg
- Phosphorus431mg
- Selenium9mcg
- Zinc2mg
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 Martha Stewart-3