Photo: Chiara Conti
Kale Almond Pesto
7 ingredients
5 min + 10 min
1
openrecipes
A fresh, vegan summer pesto made with sautéed kale, basil, garlic, lemon, toasted almonds and olive oil.
Estimated Nutrition (whole recipe, rough)
150
Calories
2g
Protein
14g
Fat
6g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tablespoon Olive Oil
- 3 cups Kale (washed And De-stemmed)
- 1-½ Tablespoon Almonds
- 3-½ cups Basil
- 3 cloves Garlic
- ½ whole Lemon, Juiced
- ½ cups Olive Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes