Select a size: | | | |
1
Kale and Caper Pesto
Submitted by Lindsay {Eighty Twenty Dietitian} on February 18, 2013 in Condiments, Sauces
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 5 cups Kale Leaves, Stems Discarded, Leaves Chopped
- 3 Tablespoons Capers, Drained
- 3 Tablespoons Olive Oil
- 3 Tablespoons Pine Nuts
- 2 Tablespoons Grated Parmesan Cheese
- 1 Small Lemon, Zest Only
- 2 cloves Garlic, Chopped
Preparation Instructions
Place all ingredients into a large food processor and mix until a smooth puree is formed. Add a few drops of water as needed to form desired consistency.
Toss with pasta or serve on fish or chicken. Will keep covered in refrigerator for 3-4 days.
Nutrition info per 1 1/2 tablespoon: 66 calories, 5 g fat (3 g monounsaturated, 1 g polyunsaturated), 1.5 g protein, 3 g carbohydrates, 1 g fiber
