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Kale Almond Pesto
This kale almond pesto is the perfect way to change it up from traditional pesto on all your favorite dishes! Vegan, dairy free, paleo, whole30 approved!
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Course:
sauce
Cuisine:
American
Keyword:
pesto
Prep Time:
10
minutes
mins
Total Time:
10
minutes
mins
Servings:
4
Author:
Samantha Rowland
Ingredients
1/2
bunch kale
-
thick stalks removed
1
tbs.
balsamic vinegar
1
Juice of lemon
10
almonds
1
tsp.
olive oil
2-3
tbs.
water
1/2
tsp.
sea salt
1/4
tsp
pepper or to taste
1
tsp.
Primal Palate Garlic & Herb
Additional kale
-
as needed
Instructions
Remove the large stems from the kale leaves and tear into smaller more manageable pieces.
Add 1/2 of the kale to food processor along with lemon juice and balsamic vinegar.
Blitz until the kale has been broken down. Add olive oil, water, salt and pepper and almonds.
Process 2 minutes until everything has been thoroughly incorporated.
Add remaining kale to the food processor and process another 2-3 minutes until thick pesto sauce has been formed.
Add as much additional kale as you see fit, blend until incorporated.
Taste for salt and pepper.
Store in airtight container in the fridge for up to a week.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
46
Fat
2
g
Carbohydrates
4
g
Protein
2
g
Where does nutrition info come from?
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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