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7Ingredients
15Minutes
130Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 cups kale leaves (packed)
- 1/2 cup toasted walnuts
- 2 Tbsp. Parmesan cheese (grated)
- 1 garlic clove (roughly chopped)
- 2 Tbsp. lemon juice
- 1/2 tsp. kosher salt
- 1/4 cup olive oil
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories130Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol0mg0% |
Sodium180mg8% |
Potassium115mg3% |
Protein2g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber<1g4% |
Sugars0g |
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.
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Reviews(5)
Peter Merry 4 years ago
General consensus was that it wasn’t very tasty.... Maybe because we used more kale than normal or because of the walnuts (other 5* reviewers used something else)
Schmidt 5 years 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 5 years ago
Tossed the pesto with some zoodles and served it with spicy mussels and shrimp. Yum!
Peggy 6 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.