Time: 10 min.
Complexity: easily
Quantity: 1 tbsp.

Kale pesto has a milder flavor than traditional basil pesto. It's a healthy, fiber-rich sauce for any pasta. Simply puree raw kale in a blender with walnuts, Parmesan, and high-quality extra-virgin olive oil. It's delicious. Use about half a cup of the sauce per pound of cooked pasta. You can also spread kale pesto on toast or make delicious sandwiches with it.

Ingredients:

• 1/3 cup walnuts
• 3 cups chopped kale
• 0.5 tbsp. grated parmesan
• 0.5 cups extra-virgin olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

kale, walnuts, Parmesan cheese

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Preparation:

Step 1
• Toast the walnuts in a dry frying pan and let cool. Grind in a food processor until finely ground.
Step 2
• Add the kale and 1/4 teaspoon of salt to a food processor and pulse until smooth. Add the Parmesan and pulse until evenly distributed.
Step 3
• Slowly, without stopping the processor, pour in the olive oil. Transfer the pesto to a bowl. You will have about 1 cup of pesto; add about 0.5 cups of pesto per 450 g of pasta (see instructions). recipe).

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