Basil and kale pesto
This vibrant kale pesto recipe swaps out traditional basil for curly kale, giving it a healthy boost of green goodness. Plus, the addition of macadamia nuts makes it rich in healthy fats, creating a versatile sauce that's perfect for pasta, grain bowls, or even as a salad dressing or spread on crackers.
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Servings: 1 cup
Calories: 1374kcal
Ingredients
- 40 g ¼ cup roasted macadamia nuts
- 3 garlic cloves
- 25 g 2 tablespoon grana padano (or parmesan cheese), grated - or use nutritional yeast for dairy free
- 2 cups curly kale leaves or lacinato kale
- 1-2 cups basil leaves to taste
- ½ cup extra virgin olive oil
- pinch of salt
- Lemon juice - optional to taste
Instructions
- Start by washing the kale well and removing the tough stems.
- Add the kale leaves to your food processor along with the macadamia nuts, pine nuts, garlic cloves, and lemon juice if using.
- Pulse the ingredients together until they form a rough paste. Gradually add the extra virgin olive oil in a slow stream, processing until the pesto reaches your desired consistency. If it's too thick, add a little water or some pasta water to loosen it up.
- Add the grana padano (or parmesan cheese), nutritional yeast, salt, and pepper. Pulse again until well combined. Taste and adjust the seasoning as needed, adding a little more olive oil for creaminess or extra lemon juice for brightness.
- Serve the macadamia nut pesto with your favourite hot pasta, or drizzle it over roasted vegetables, zucchini noodles, or even a grain salad. It's a versatile sauce that works beautifully in many dishes!
Notes
Nutrition
Calories: 1374kcal | Carbohydrates: 12g | Protein: 15g | Fat: 146g | Saturated Fat: 24g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 104g | Cholesterol: 17mg | Sodium: 429mg | Potassium: 424mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5658IU | Vitamin C: 47mg | Calcium: 497mg | Iron: 4mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
