Kale Pesto

Kale Pesto
Staff Writer
Kale Pesto

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

4
Servings
523
Calories Per Serving
Deliver Ingredients

Ingredients

  • bunch lacinato kale, stems removed
  • cloves garlic, peeled
  • 2  Teaspoons  kosher salt
  • 1/2  Teaspoon  ground black pepper
  • 1  Cup  extra-virgin olive oil
  • 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.

Nutritional Facts

Total Fat
58g
83%
Saturated Fat
6g
25%
Cholesterol
1mg
0%
Carbohydrate, by difference
3g
2%
Protein
2g
4%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
36µg
40%
Calcium, Ca
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
8µg
2%
Magnesium, Mg
30mg
9%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
6mg
1%
Sodium, Na
10mg
1%
Water
3g
0%
Zinc, Zn
1mg
13%

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.