Week 15: Kale Pesto

After completing my Dr. Oz cleanse, I had quite a bit of leftover Kale, so it became my mission to find a purpose for this leafy green before it went bad.  I have been tempted to make a homemade pesto recipe since I made those Baked Fries and Pesto Aioli last week, so why not kill two birds with one stone- use up my excess kale and finally make pesto from scratch.  Especially since I put pesto on just about everything, from sandwiches to pasta to chicken, it just makes everything so tasty!



2 cups packed kale leaves
1/2 cup walnut pieces
2 tablespoons grated Parmesan cheese
2 garlic cloves
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 cup olive oil



Preheat oven to 400 degrees. Spread walnut pieces on a foil lined baking pan and bake for 5 minutes until toasted.

Place all of the ingredients in a food processor and puree until smooth.

caloric info: 72 calories per serving, yields 12 Tbsp servings.



3 thoughts on “Week 15: Kale Pesto

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