Kale and Walnut Pesto

Jans Sushi Bar

Ready in: 45 minutes
Servings: 16
Gluten Free

Ingredients

  • 1/2 cup extra virgin olive oil
    Oil, Vinegar, Salad Dressing
  • 2 cloves garlic, chopped
    Produce
  • 8 ounces kale, stems removed and torn into pieces
    Produce
  • 2 tablespoons freshly squeezed lemon juice
    Produce
  • 1/2 cup freshly grated Parmesan cheese
    Cheese
  • salt and pepper, to taste
    Spices and Seasonings
  • 1/4 cup walnuts, lightly toasted and roughly chopped
    Nuts;Savory Snacks;Baking

Steps

  • Place the walnuts, lemon juice, kale, garlic and Parmesan cheese in the bowl of a food processor; pulse until well combined. With the food processor running, add the olive oil, pouring in a thin, steady stream.When the ingredients are thoroughly combined, transfer the pesto to a bowl; season to taste with salt and pepper.Nutrition (per serving): 93 calories, 8.9g total fat, 2.8mg cholesterol, 54.1mg sodium, 78.9mg potassium, 2.1g carbohydrates, <1g fiber, <1g sugar, 2g protein

Nutrition

  • Calories: 91.79  cal  (4.59%)
  • Fat: 8.89  g  (13.67%)
  • Saturated Fat: 1.57  g  (9.82%)
  • Carbohydrates: 1.84  g  (0.61%)
  • Sugar: 0.12  g  (0.14%)
  • Cholesterol: 2.13  mg  (0.71%)
  • Sodium: 249.49  mg  (10.85%)
  • Protein: 2.03  g  (4.07%)
  • Vitamin K: 104.08  µg  (99.12%)
  • Vitamin A: 1440.98  IU  (28.82%)
  • Vitamin C: 17.88  mg  (21.67%)
  • Copper: 0.24  mg  (12.2%)
  • Manganese: 0.16  mg  (8.17%)
  • Vitamin E: 0.99  mg  (6.61%)
  • Calcium: 61.03  mg  (6.1%)
  • Phosphorus: 41.78  mg  (4.18%)
  • Vitamin B6: 0.06  mg  (2.83%)
  • Magnesium: 11.14  mg  (2.78%)
  • Potassium: 84.08  mg  (2.4%)
  • Vitamin B2: 0.03  mg  (1.9%)
  • Iron: 0.33  mg  (1.86%)
  • Folate: 6.79  µg  (1.7%)
  • Vitamin B1: 0.02  mg  (1.62%)
  • Zinc: 0.23  mg  (1.52%)
  • Selenium: 0.98  µg  (1.39%)

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