kale pesto

Servings: 4

Prep Time: 5 minutes

Cook Time: 5 minutes


**2 cups kale, chopped with no stems

½ cup olive oil

**1 clove garlic, skin removed

¼ tsp salt, more to taste

⅓ cup raw almonds

¼ cup water

Serve with Russo’s Ravioli or another pasta of choice


  1. Bring a pan full of water to the boil, and add the chopped kale leaves without stems. Let it simmer for 3 minutes and drain.

  2. Place the kale, garlic, almonds, salt and olive oil in a food processor and pulse until smooth. Add the water a bit at the time until you reach a creamy consistency.

Nutrition (per serving of pesto only)

308 calories; 32 g fat(4 g sat); 2 g fiber; 5 g carbohydrates; 3 g protein; 14 mcg folate; 0 mg cholesterol; 0 g sugars; 168 IU vitamin A; 40 mg vitamin C; 76 mg calcium; 1 mg iron; 159mg sodium; 233 mg potassium

Recipe from www.gatheringdreams.com