Kale & Almond Pesto

You are most likely familiar with the classic pesto made with basil and pine nuts. Today, we are about to take pesto to a whole new level. In 10 minutes, you will have a delicious alternative pesto that will add a flavor kick to many of your favorite foods.

Pesto 2

Some suggested uses for pesto include:

  • Spread on a wrap or sandwich
  • As a pasta sauce
  • Combined with your favorite whole grain salad
  • As a dip for veggie sticks/ whole grain crackers
  • With your eggs or tofu in the morning

Ingredients:

  • 1/4 cup almonds
  • 1 small bunch of kale (dinosaur or curly kale), de-stemmed
  • 3 basil leaves
  • Juice of 1 lemon
  • 1 medium clove of garlic
  • 1/4 cup olive oil (or more for creamier consistency)
  • 1/2 tsp sea salt (to taste)

How to:

  1. Pre-heat oven to 350 F degrees. Line a baking tray with parchment paper and spread almonds out evenly. Place in oven for 10 minutes or until toasted. (Be sure not to burn.)
  2. Sprinkle 1/4 tsp sea salt over kale in a bowl and massage for 3 minutes (or until wilted).
  3. Blend all ingredients into food processor until well combined. For creamier pesto, add more olive oil.

photo-19

Nutrition fact: Consider this pesto as a healthy fat addition to your snacks and meals. The almonds and olive oil will keep you feeling full for longer when combined with a carbohydrate and/or a protein. Plus this pesto gives you a great excuse to sneak more leafy greens and  herbs into your diet.

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