Have you ever put kale in your pesto? It’s quite a marvelous idea. By adding the leafy green to your classic pesto sauce, you’re achieving a vitamin and antioxidant infusion while not sacrificing any flavor! This is a great way to get a little extra greenage in your diet, and also an awesome way to use up any extra kale you may have in your refrigerator.
This kale pesto is a cinch and a half. It takes about three and a half minutes to make and it makes your pasta, sandwiches, fish and chicken screeeeaaaam with flava! And the nutrition oh by golly, the nutrition!! Healthy fats? Ding! Vitamins? Ding! Mouthwatering tastiness? Ding, ding ding!
Kale is full of fiber, Vitamins and folate and walnuts are full of protein and omega fatty acids. And, and aaaaaand did you know basil has anti-cancer properties to it? It is a natural antimicrobial, antibiotic, anti-inflammatory. Plus, basil helps protect cells while cancer patients are undergoing radiation (Source: The Cancer Fighting Kitchen Cookbook). The earth is full of healing and prevention tools.
I kept this recipe vegan by using nutritional yeast and cider vinegar to replace the parmesan. If you aren’t dairy-free, you can omit both the nutritional yeast and cider vinegar and add 1/2 to 3/4 cup grated parmesan cheese. You can also change the amount of oil depending on how thick or thin you like your pesto sauce.
- Add all ingredients except oil to a food processor and pulse until chopped. Once chopped, turn the food processor on and stream the oil through the opening in the top. Continue processing until desired texture is reached. Taste pesto for flavor and add more sea salt or nutritional yeast
Nutrition InformationYield 1 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g