Kale Pesto


Yes it’s green so it must be good for you!  This quick and easy pesto is delicious and so handy to have in the fridge to mix in with pasta, courgetti or even top some fish or salad with it.


2 cups of kale (take the stems off and make sure to squeeze as much of the kale into the cup!).

30g Parmesan, grated.

50g Pine Nuts.

3 Cloves of Garlic.

2-3 tbsps. Extra Virgin Olive Oil (Walnut Oil is also delicious.)

Juice of Half a Lemon.

1/4 tsp. Himalayan Pink Rock Salt.


First step is to toast off the pine nuts, either in the oven or a quick flash in the pan.

Then just blend all ingredients together in the Nutribullet. Simple as that.

Store in an air tight container or recycle your nut butter jars and keep in the fridge for up to a week.

Nutritional Information

This recipe makes 12 tablespoon servings.  Each tablespoon is equal to 65 calories, carbs 2g, fat 6g, protein 1.7g, sugar 0.4g, sodium 48.4g.

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