Ingredients
Scale
- 1/4 cup pine nuts, toasted
- 1/4 cup parmesan, grated
- 2 cloves garlic, minced
- 2 Teaspoons sea salt
- 6 Tablespoons olive oil
- 1/4 cup water
- 1 bunch of kale, 12 ounces
- 1 1/2 cups basil, packed
- For Serving:
- Vegetable Noodles
- Grated Parmesan
- Toasted Pine Nuts
Instructions
- Place the ingredients in the order listed into the blender. Blend on low, pushing the kale down little by little. Increase the speed when necessary until pesto is mostly smooth. I used speeds 3-5 on my Vita-mix. If you’re using a food processor you’ll need to chop the kale before starting.
- Serve immediately with vegetable noodles and toppings. If you’re keeping it for a day or two, cover the surface with plastic wrap or a thin layer of olive oil to keep it from turning brown.
Notes
This recipe gives you 195% of Vitamin A and 184% of Vitamin C daily needs
- Prep Time: 10 mins
Nutrition
- Serving Size: 6
- Calories: 245
- Fat: 20g
- Carbohydrates: 14g
- Fiber: 3.8g
- Protein: 7g