Kale Pesto Recipe

Recipe By The Spruce Eats

Pesto is most often made with basil, but other leafy greens and herbs can also make very interesting pestos. Toss this with hot pasta, and a little of the cooking water from the pasta (to thin it into a sauce), or stir it into rice or risotto. You can keep it covered in the fridge for several days.

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Ingredients For Kale Pesto Recipe

Nutrition
value
481
calories per serving
45 g Fat8 g Protein12 g Carbs5 g FiberOther

Current Totals

  • 45 g Fat
  • 8 g Protein
  • 12 g Carbs
  • 5 g Fiber

MacroNutrients

  • Carbs
    12 g
  • Protein
    8 g
  • Fiber
    5 g

Fats

  • Fat
    45 g

Vitamins & Minerals

  • Calcium
    299 mg
  • Iron
    3 mg
  • Vitamin A
    1181 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    1 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    203 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    153 mg
  • Vitamin E
    7 mg
  • Copper
    1 mcg
  • Magnesium
    73 mg
  • Manganese
    2 mg
  • Phosphorus
    155 mg
  • Selenium
    6 mcg
  • Zinc
    1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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