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Pesto is an easy healthy topping for your dinner. Whether you are making pasta, chicken or quesadillas it’s a tasty topping that you can dress up with some healthy additions. This recipe offers up tons of antioxidants in the kale and garlic with a hit of good-for-you fats in the EVOO and walnuts.
2 CUPS TORN KALE LEAVES (NO STEMS)
1 CUP PACKED FRESH BASIL LEAVES
1 TSP SEA SALT
¼ CUP EXTRA VIRGIN OLIVE OIL
¼ CUP TOASTED WALNUTS
4 CLOVES GARLIC, CHOPPED
½ CUP GRATED PARMESAN CHEESE
STEP 1:
In a food processor, combine kale, basil and salt. Quickly chop until the kale leaves are finely chopped.
STEP 2:
With the food processor running, drizzle in the olive oil and continue until mixed.
STEP 3:
Remove top of food processor, scrape down sides of the bowl and add the walnuts and garlic.
STEP 4:
Process again for about 30-45 sec.
STEP 5:
Add the cheese and pulse until mixture is combined.
Servings: 4 (one serving is 1/4 cup)
Nutrition per Serving: Calories 139, Total Fat 13g, Carbs 3g, Protein 4g, Fiber 1g. Sugars 0g
