Kale Pesto

This pesto is heavy on the goodness with the addition of kale, a nutritional powerhouse, and free of dairy, for a great tasting, savory paleo treat!

10 minutes

5 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	505
Fat:	51 g
Carbohydrates:	9 g
Protein:	7 g
Calculated per serving.

by ACleanBake

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View other recipes by ACleanBake

Serves: 3

Ingredients

1 whole 1 whole 1 whole Kale, (1 head of curly kale = about 4-6 packed cups of de-stemmed, chopped leaves)
2 cup 2 cup 2 cup Basil, fresh
1 cup 1 cup 1 cup Walnuts, Organic, roughly chopped; raw is best
4 cloves 4 cloves 4 cloves Garlic, or to taste
1 Tbsp 1 Tbsp 1 Tbsp Nutritional Yeast
.25 tsp .25 tsp .25 tsp Black Pepper, or to taste
.5 tsp .5 tsp .5 tsp Salt, or to taste
6 Tbsp 6 Tbsp 6 Tbsp Olive Oil, Extra Virgin, (1/4 cup + 2 TBSP)
1 cup 1 cup 1 cup Water

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put all ingredients except for the olive oil and water in the bowl of the food processor (fitted with the standard "s" attachment). Pulse a few times to begin to break down the ingredients before turning the processor on high. While it is running, pour the olive oil into the machine, in a thin stream. The mixture should start to form a chunky paste. Turn off the machine and scrape down the bowl to make sure everything is getting incorporated.
Replace the lid and turn the machine back on high. Using the same method as you did for the olive oil, pour the water into the bowl while it's running. The mixture should get smoother in texture and lighter/cloudier in color as the water incorporates. Continue to run the machine for a few moments after the water has been poured in, to ensure everything is pureed and mixed evenly.
Use a spoon or spatula to transfer the pesto from the machine (be careful of the blade!) into a bowl or storage container. It is best served immediately, but can be stored in an airtight container just big enough to fit the pesto, so that you have as little air in the container as possible. Keep it in the fridge for up to a week or freeze it (see note below).

Notes

This recipe makes a scant 3 cups of pesto. That may seem like a lot, but pesto freezes very well in an airtight container (glass jars are best), filled to the top, for up to 6 months. To use frozen pesto, bring to room temperature and stir vigorously to re-integrate all of the ingredients, which will have separated. Don't worry if there is some brown on top; pesto oxidizes easily but that doesn't affect the taste or quality. Just stir it to a uniform color and consistency before eating, and if you have trouble getting it to be creamy again, pulse it a few times in food processor or magic bullet. If you really, really don't want this much pesto, this recipe halves easily. Substitution ideas: - Replace any amount of the kale with additional basil. - Replace the kale with spinach. - Replace some or all of the walnuts with pine nuts or sunflower seeds. I have made this really successfully in the past with half walnuts and half sunflower seeds