Kale Pesto Recipe

Apr 23, 2012 @ 5:14 PM
Posted by Linda Tay Esposito, Special Contributor

Nutrition

Cal/Serving: 563
Daily Value: 28%
Servings: 4

Low-Carb
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	60g	93%
Saturated	8g	40%
Carbs	7g	2%
Fiber	1g	6%
Sugars	0g	0%
Protein	3g	6%
Sodium	614mg	26%
Calcium	75mg	8%
Magnesium	39mg	10%
Potassium	288mg	8%
Iron	2mg	9%
Zinc	1mg	5%
Vitamin A	7731IU	155%
Vitamin C	61mg	102%
Thiamin (B1)	0mg	6%
Riboflavin (B2)	0mg	5%
Niacin (B3)	1mg	4%
Vitamin B6	0mg	9%
Folic Acid (B9)	18µg	4%
Vitamin E	9mg	43%
Vitamin K	448µg	560%
Fatty acids, total monounsaturated	41g	0%
Fatty acids, total polyunsaturated	9g	0%

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A healthy, kale pesto that works well over pasta or thin strips of yuba.

INGREDIENTS

1 bunch lacinato kale, stems removed
3 cloves garlic, peeled
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 cup extra-virgin olive oil
8 sheets or 12 ounces yuba, cut into thin strips
1/4 cup pine nuts, toasted

DIRECTIONS

Blanch the kale and 2 cloves of the garlic in salted boiling water, 3 minutes. Drain.
Transfer to a food processor and purée with the remaining garlic, salt, pepper and olive oil.
Toss pesto with yuba strips and top with the pine nuts.