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9Ingredients
25Minutes
310Calories
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Description
Wen-Jay's fondness for kale stems from her belief in food as medicine. Here, she puts a health-nut spin on pesto and spreads the word on some easy ways to store this versatile sauce.
Ingredients
US|METRIC
4 SERVINGS
- 1 cup kale (stems)
- 3 cloves garlic
- 1 handful fresh basil (about 3/4 oz., or parsley)
- 1 lemon
- 1/2 cup raw sunflower seeds
- 3 Tbsp. nutritional yeast (or Parmesan cheese)
- crushed red pepper
- 1/4 cup extra virgin olive oil (plus more as needed, for pesto)
- extra virgin olive oil (for serving)
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Directions
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium10mg0% |
| Potassium330mg9% |
| Protein8g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber6g24% |
| Sugars<1g |
| Vitamin A45% |
| Vitamin C60% |
| Calcium6% |
| Iron10% |
* 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(2)
Valerie 3 years ago
It turned out Great! I love this pesto. Enjoyed your videos very much. They really helped. I have been wanting to use the stems for food. What a delicious way. Thank You!