Recipe- Kale pesto

Prep time: 10-15 minutes


  • 1/2 cup chopped walnuts
  • 3 cloves of garlic
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 1 bunch raw kale, stems removed, coarsely chopped (about 1/2lb)
  • 1/4 cup extra virgin olive oil
  • 2 tbsp water
  • Juice of ½ a lemon
  • 1 Tbsp Fresh whole pepper
  • Salt to taste


Combine the walnuts, pepper, garlic, and Parmigiano-Reggiano in a food processor and pulse repeatedly until all ingredients are coarsely chopped.

Add the kale, olive oil, water, and lemon juice and pulse again until you’ve got a nice, thick paste. If necessary, add a bit more water or olive oil to loosen it up.

Season with salt to taste, making sure to give one last mix.

Makes about 1 ¼ cups

Nutritional Analysis

Serving Size: 2 tablespoons

Calories: 138; Total Fat: 11g; Saturated Fat: 1.9g; Cholesterol: 2mg; Carbohydrate: 8.9g; Dietary Fiber: 1.8; Sugars: 1.1g; Protein: 4.3g