Preparation time is 10minutes
Total time is 10minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
- 1 clove garlic
- 1 large lemon, zested, juiced
- 1/2 cup finely grated parmesan
- 1 1/2 cup kale leaves
- 1 1/2 cup firmly packed baby spinach leaves
- 1/4 cup extra virgin olive oil, plus extra
- 1 bunch basil, leaves picked
- 1/3 cup pine nuts, toasted
Nutrition per serving
594kJ / 142Cal
594 Kilojoules or 142 Calories
7% of daily energy intake*
Protein
4.0grams
Fat
14.5grams
Carbs
1.7grams
Sugars
0.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Fresh greens are at the core of a great pesto. Kale, baby spinach and basil make up this recipe which adds oomph to eggs, pasta, salads, pizza and more.
Method
Step 1 of 1
In a food processor combine kale, spinach, basil, parmesan, pine nuts, garlic, zest and lemon juice. Process to a rough paste. Add oil and 1/3 cup water, and process until smooth. Season to taste. Transfer to a jar and cover in thin layer of extra oil. Seal jar and refrigerate until ready to use.
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