Kale Pesto
A delicious sauce, dip or spread
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Dip / Spread
Cuisine: Fusion
Servings: 6
Calories: 251kcal
- 55g 1 ½ cups chopped kale (stems removed)
- 15g ½ cup fresh basil leaves
- 125ml ½ cup olive oil
- 1 clove garlic
- juice of 1 lemon
- 35g ¼ cup raw cashew nuts
- 25g ¼ cup walnut pieces
Add the kale, basil, olive oil and garlic and lemon to a food processor and pulse until smooth
Add the nuts and pulse until you achieve desired texture.
I typically don't add salt to the recipes on the website to keep sodium levels low. However, now that my kids are getting older I do add a little to bring out flavours. I find a little salt in this recipe really brings out the flavour.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Calories: 251kcal | Carbohydrates: 4g | Protein: 2g | Fat: 26g | Saturated Fat: 4g | Sodium: 5mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1050IU | Vitamin C: 13.5mg | Calcium: 24mg | Iron: 0.8mg