Kale & Spinach Pesto Recipe
A Kale & Spinach Pesto with soy nuts to pack an extra punch.
Servings 0
Calories 641kcal
Ingredients
- 8 oz kale & spinach leaves
- ⅓ cup soy nuts lightly salted
- 2 tablespoons lemon juice
- 2 cloves garlic
- 4 tablespoons extra virgin olive oil
- ⅓ cup Parmesan Cheese
- salt & pepper to taste
Instructions
- Chop up the kale and spinach leaves. Place in boiling water for 3 minutes to bring out the bright green color in the leaves. Drain the leaves and squeeze the excess water out of the leaves.
- Place the leaves in the food processor. Add the ⅓ cup of the soy nuts, garlic and lemon juice. Pulse everything.
- Use the spatula to scrape down the sides of the food processor. Parmesan cheese and salt & pepper. While pulsing again drizzle in the extra virgin olive oil.
- Transfer the pesto to mason jar and keep refrigerated.
Nutrition
Calories: 641kcal | Carbohydrates: 5g | Protein: 12g | Fat: 65g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 43g | Cholesterol: 23mg | Sodium: 536mg | Potassium: 86mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 13mg | Calcium: 408mg | Iron: 1mg