Kale and Walnut Pesto
This Kale and Walnut pesto is a delicious alternative to the classic Italian sauce.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Condiment, Ingredient
Cuisine: British, Italian
Diet: Vegetarian
Servings: 8 portions
Calories: 255.53kcal
- 100 g kale raw
- 100 g walnuts toasted
- 50 g Parmesan cheese
- 2 cloves garlic
- 1 lemon juice only
- 125 ml extra virgin olive oil
- Salt and pepper to season
Simply place all of the ingredients into a food processor and blitz for 3 – 5 minutes or until you have reached the desired consistency. Taste before adding any salt and pepper to season, if required.
The pesto can be eaten immediately or stored in a steralised jar and topped with a little more olive oil for up to a week (if you don’t eat it before then).
This pesto also freezes well and can be kept in your freezer for up to a month. Freeze in ice cube trays for individual portions of pesto.
Calories: 255.53kcal | Carbohydrates: 4.52g | Protein: 4.87g | Fat: 25.55g | Saturated Fat: 3.97g | Cholesterol: 4.25mg | Sodium: 105.83mg | Potassium: 144.04mg | Fiber: 1.23g | Sugar: 0.72g | Vitamin A: 1303.1IU | Vitamin C: 22.55mg | Calcium: 110.02mg | Iron: 0.78mg