Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Kale Pesto with Walnut and Parmesan
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- Level: Easy
- Total: 10 min
- Cook: 10 min
- Yield: 1 cup pesto
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 213
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 174 mg
- Level: Easy
- Total: 10 min
- Cook: 10 min
- Yield: 1 cup pesto
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 213
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 174 mg
Ingredients
Directions
- Toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
- Add the kale and 1/4 teaspoon salt and pulse until finely chopped.
- Add the parmesan and pulse to combine.
- Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
