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Lemon Kale-Basil Pesto in a glass bowl with basil, lemon, garlic and kale
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5 from 2 votes

Lemon Kale-Basil Pesto

This flavor-rich pesto is great to mix into pasta or pasta salad, use on pizza, or toss with gnocchi in a warm pan.
Course Meal Prep, Sauces
Cuisine American, California, Italian
Keyword dairy-free, Date Night, decadent, make-ahead, non-dairy, rich, vegan, vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings of 1/4 cup (recipe makes about 1.5 cups)
Calories 194kcal
Author Plant Test Kitchen

Equipment

  • Food processor

Ingredients

  • 1 cup kale de-stemmed and cut into chunks packed
  • 1 cup basil leaves packed
  • 1 clove garlic more to taste
  • 1/4 cup raw pistachios unsalted, unroasted or sub other unsalted nuts
  • ¼ teaspoon salt more to taste
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice the juice of one lemon
  • 1 - 2 TBSPs water optional

Instructions

  • Pulse the kale, basil, olive oil, salt, garlic, and lemon juice in a food processor until smooth. Add the nuts and pulse until ground to desired consistency. Taste and add more salt if desired, add a 1 - 2 TBSPs of water if you want to mellow it out. This pesto can be stored for 7 days in the fridge.

Notes

Nutrition information is approximate.
www.planttestkitchen.com

Nutrition

Calories: 194kcal | Carbohydrates: 3g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Sodium: 99mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 582IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg