I found a version of this recipe in my Vitamix cookbook. I was a bit hesitant because I was worried that my girls would not like the flavor combination but I was totally wrong. Vitamin-packed and rich in beta carotene, vitamin K and C, lutein and calcium. Still paired up with the traditional basil and I used walnuts instead of pine nuts. The taste is unbelievably good and low in fat thanks to the broth. Pair this up with whole wheat pasta or top chicken or fish and you are all set. I prepared this in my Vitamix but a food processor works just as well.

Kale & Basil Pesto

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Author: Robin Runner
Total Time: 15 minutes
Yield: 12 servings 1x

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Description

This kale and basil pesto is a nutritious twist on the classic, featuring walnuts and chicken broth for a lower-fat, rich flavor.

Ingredients

Units Scale

1/3 cup of olive oil
1/4 cup of chicken broth
1/2 cup of light and fluffy grated parmesan (not packed)
5 garlic cloves, peeled
2 cups of basil leaves
2 cups of kale, spine removed
3 tablespoons of walnuts

Instructions

Place the olive oil, chicken broth, parmesan, garlic cloves, basil leaves, kale, and walnuts into your blender, Vitamix, or food processor in the order listed.
Blend on high speed until the mixture is creamy and smooth, scraping down the sides as needed to ensure all ingredients are well incorporated.
Taste and adjust seasoning if necessary, adding more parmesan or salt to taste.
Serve immediately by tossing with fresh pasta or use as a topping for chicken or fish.
Store any leftovers in an airtight container in the refrigerator for up to one week.

Notes

This pesto pairs well with whole wheat pasta or as a topping for chicken or fish. Using walnuts instead of pine nuts adds a unique flavor and is more economical. Store in the refrigerator for up to one week. A food processor can be used if a Vitamix is not available.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Condiment
Cuisine: Mediterranean