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Kale and Caper Pesto
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Description
Kale + Capers = BFFs 4ever
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
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
More Recipes from Lindsay {Eighty Twenty Dietitian}
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2 Comments
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Cool Kitchen Stuff on 3.20.2013
This sounds great – can’t wait to try it
Deb Z on 3.1.2013
I’m looking for kale recipes and so will give this one a try. Sounds absolutely awful, though!