Easy 5-Ingredient Kale Pesto Recipe, a quick 5 Minute Fix perfect to serve as a healthy dip or tossed with pasta for a simple meal!
I realize the big day is still a couple days away, and you may have plans to pack in all your favorite naughty foods before the year officially ends.
However, I wanted to throw out my very first healthy recipe for 2016 so you have something to look forward to, other than the hope of skinny legs by spring.
Of all the pesto recipes I’ve made over the years, this simple 5-Ingredient Kale Pesto Recipe is high on the list. It’s packed with vitamins and minerals from fresh green kale, along with healthy fats. That makes this pesto decadent enough to taste like a comfort food, yet fabulous for a low carb or vegetarian diet.
In fact, you could even omit the parmesan cheese, substituting chopped cashews in its place, to make a “paleo” and “vegan” version of this kale pesto recipe!
That makes it 5-Ingredient, 5-Minute, and 5 Stars, in my opinion.
Simply place chopped kale, chopped walnuts, parmesan cheese, garlic, and olive oil in a food processor. Pulse to combine. Then salt and pepper to taste.
You can use this kale pesto recipe as a party dip for New Year’s Eve, if you’re as excited about it as I am.
Or use it in the coming weeks as a spread for sandwiches, tossed into salads, and even tossed with hot whole grain (or gluten free) pasta for a quick healthy meal.
If you were ever going to get your kids to enjoy kale, this is the way to do it.
See? There is something healthy that you can look forward to in 2016.
Cleaning up your diet won’t be so bad this month… I’m on your side. We’ll be offering up tasty guilt-free dishes all month.
Plus, a few naughty ones for you rebels and super bowl party planners. *wink*
Check out our video tutorial!
Kale Pesto Recipe
Yield: 8-10 servings
Prep Time:5 minutes
- 4 cups chopped kale leaves, stems removed
- 3/4 cup chopped walnuts
- 1 cup shredded parmesan cheese (substitute chopped cashews for paleo and vegan)
- 2 garlic cloves
- 1/2 cup olive oil
- Salt and pepper
- Place all the ingredients in a large food processor. Pulse to fully combine.
- If the mixture is clumpy add 2-4 tablespoons of water and pulse again. Taste, then salt and pepper as needed.
Yield: 8-10 servings, Serving Size: 1/10th recipe
- Amount Per Serving:
- Calories: 194 Calories
- Total Fat: 18g
- Saturated Fat: 3.4g
- Cholesterol: 8mg
- Sodium: 116mg
- Carbohydrates: 4.3g
- Fiber: 1.1g
- Sugar: 0.1g
- Protein: 6.7g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!