Kale Pesto

Written by Kajsa Ingelsson • February 5, 2019
@ Eat Well

Personally i’m a huge fan of italian flavors. This pesto with a healthy dose of greens is a great addition to most dishes 🙂 Make it your own by switching out the herbs, green and nuts. Cooking for me is about self expression and self-love 🙂

Healthy Pesto

  • 2 cups (5 dl) torn kale  (no stems) or spinach
  • 1 cup (2,5 dl) parsley or basil (or both)
  • 1/2 cup (1 dl) olive oil + more if needed for blending
  • 1/4 teaspoon salt (more to taste)
  • 1 clove garlic
  • Juice of 1 lemon
  • 1/2 cup (1 dl) raw pecans (or other nut of choice)

Make it:

  1. Pulse the kale, herbs olive oil, salt, garlic, and lemon juice in a food processor until smooth.
  2. Add the nuts and pulse until they are ground to desired consistency.
  3. Serve with e v e r y t h i n g  but particularly pasta and roasted veggies.
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