| 6 | 10 | 184 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 12 |
| 1 bunch | Kale (stems removed, roughly chopped) |
| 10 leaf | Basil, fresh |
| 3/4 cup | Pistachio nuts (raw, shelled) |
| 3 clove(s) | Garlic (peeled and roughly chopped) |
| 1 1/4 tsp | Sea Salt |
| 3/4 cup | Extra virgin olive oil |
1. Wash the kale and basil and dry in a salad spinner.
2. Measure 8 cups of the chopped kale (tightly packed). Place half into a food processor and pulse until there is room for remaining half. Add remaining kale along with the basil leaves and continue to process until all greens are evenly chopped.
3. Add pistachios, garlic and salt and process for another 30 seconds.
4. Add oil and process until smooth. Serve as a spread or mix with your favourite pasta as a meal.
Kale
is one of the top superfoods, it is an excellent source of vitamin C, iron and calcium!
| Meat Alternative | 0.3 |
| Vegetables | 0.7 |
