IRIS: "i use pine nuts but i LOVE this recipe and make i…" Read More
7Ingredients
15Minutes
130Calories

Ingredients

US|METRIC
  • 2 cups kale leaves (packed)
  • 1/2 cup toasted walnuts
  • 2 tablespoons Parmesan cheese (grated)
  • 1 garlic clove (roughly chopped)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil
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    NutritionView More

    130Calories
    Sodium8% DV180mg
    Fat18% DV12g
    Protein4% DV2g
    Carbs1% DV3g
    Fiber4% DV<1g
    Calories130Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol0mg0%
    Sodium180mg8%
    Potassium115mg3%
    Protein2g4%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber<1g4%
    Sugars0g0%
    Vitamin A50%
    Vitamin C35%
    Calcium6%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    IRIS 9 months ago
    i use pine nuts but i LOVE this recipe and make it allthe time
    Schmidt 10 months ago
    i modified a bit, i nearly doubled the parmesean and garlic, used italian breadcumbs instead of walnuts and definitely added about a tbsn worth of basil to get a little traditional pesto taste. good way to use my leftover kale tho!
    Rubio 10 months ago
    Tossed the pesto with some zoodles and served it with spicy mussels and shrimp. Yum!
    Peggy 2 years ago
    Really good! Does not taste like kale. I used some of the instructions from another kale pesto recipe. I blanched the kale (boiled it for 3 minutes) because it said that would take away the bitterness. I reduced the olive oil to 3 T. And I added some pasta water so it wouldn’t be as thick. It was even better after it had been sitting in the fridge.

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