Kale and Pistachio Pesto

Kale and Pistachio Pesto

Health Rating
Prep Cook Ready in Servings
10 min 0 min 10 min 12

Ingredients


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

Instructions


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.

 

Nutrition Facts

Per Portion

Calories 197
Calories from fat 157
Calories from saturated fat 21.0
Total Fat 17.4 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 11.7 g
Cholesterol 0
Sodium 265 mg
Potassium 312 mg
Total Carbohydrate 6.5 g
Dietary Fiber 1.8 g
Sugars 0.6 g
Protein 3.6 g

Dietary servings

Per Portion


Meat Alternative 0.3
Vegetables 0.7

Energy sources


Pygal13%415.10395381760594114.577522256701280%364.19826112099076281.31551163261227%359.95212831006603109.5708168088682713%80%7%CarbohydratesFatProtein

Notes:

Kale

is one of the top superfoods, it is an excellent source of vitamin C, iron and calcium!

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