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
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 0 grams
- Sodium: 150 mg
- Fat: 11 grams
- Carbohydrates: 2 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 5 mg