dips & sauces, recipes, vegetarian & plant-based

kale pesto

Today I want to show you a healthy pesto recipe. Unfortunately, I’ m currently not managing to upload my two to three recipes per week. However, I try to show you a few simple and delicious ideas for a healthy everyday diet on my Instagram feed.

Honestly I hate the winter month, but of course they also have their benefits as well, such as the fact that kale is available again. In southern Germany, kale is unfortunately totally rare. You only get it even in winter on farmer’s markets or now and then in the some organic markets. It is a such shame, because kale is not only incredibly delicious, but also insanely healthy!

And by the way, I think kale is one of the most versatile veggies around. For example, it makes a perfect addition to stews, veggie stir-fries, pasta dishes, or even smoothies! Probably I can manage it to cook a dish with kale at least once a day. 😉

Healthy pesto – a real gamechancer

Last week I got the idea to make a pesto simply with my beloved kale! Ever since my very first pesto recipe, I’ve loved making pesto by myself. Not only does it taste twice as good as a store-bought one, but you can make them really healthy too. Meanwhile, I have nearly always one or two homemade variants in stock. So I can always fall back on it, when it has to go fast. 🙂

And in line with the season, I want to show you a kale pesto today. I hope you guys like it as much as I do. And if I’ve now given you a taste for making your own pesto, check out my other pesto recipes.

kale pesto

Kale Pesto

pesto with kale, pine nuts and cheese – healthy and lower calorie
Total Time 10 mins
Servings 4 servings
Calories 61 kcal

Ingredients
  

  • 2,4 oz kale about 2 to 3 large stalks
  • 1/8 cup pine nuts
  • 50 g eatlean protein cheese alternative Parmesan cheese
  • 1 clove of garlic
  • 1/2 tsp olive oil
  • 6 stems fresh basil
  • 1/4 cup water
  • salt

Instructions
 

  • Heat some water in a pot. Meanwhile, wash the kale and remove it from the stem. Just before the water boils, reduce the heat and cook the kale leaves for a minute, drain and rinse with cold water.
  • Peel the garlic clove and put it in a pan (without oil) with the pine nuts and roast them a few minutes on medium-high heat. Meanwhile, chop the cheese and wash the basil.
  • Put the kale, pine nuts, basil, garlic clove and cheese in a blender (or tall container) with a little bit of salt, half a teaspoon of olive oil and 1/4 cup of water and blend (or puree) until you get a homogeneous mixture.

Notes

nutritional values per serving:
  • calories: 61 kcal
  • fat: 3,3 g
  • carbohydrates: 1,6 g
  • protein: 1.6 g

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