MyNetDiary
Kale Pesto
MyNetDiary

Kale Pesto

  • 15 min Prep
  • 6 min Cooking
  • 8 servings Total
  • 550g Weight
177 cals/
serving

7 ingredients

...
4 cup, chopped Kale raw
...
2 tbsp Avocado oil
...
1/2 cup Seeds sesame whole dried
...
1/3 cup Olive or extra virgin olive oil
...
4 medium (4-1/8" long) Onions green spring or scallions raw
...
3 tbsp Vinegar cider
...
3/4 tsp Salt table

3 steps

  • Wash and chop kale. Using only the leaves, discard the stems.
  • Place 2 T of refined avocado oil in a large frying pan. Over medium heat, cook the chopped kale for about 5 minutes until it is slightly crispy.
  • While the kale is cooking place the remaining ingredients into a food processor. When kale is finished cooking, let it cool for a few minutes and then add to the other ingredients in the food processor. Blend on high speed until smooth (about 45 seconds to 1 minute).

Serve this pesto sauce over zoodles or over tilapia and cauliflower rice. For additional flavor sprinkle 1/4 tsp of crushed red pepper into the dish before serving.

Note: This recipe makes a total of 2 C of pesto