Kale and Basil Pesto

• Prep: 5
• Serves: 6

Ingredients

• 2 cups kale
• 1/2 cup basil leaves
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic
• 2 tbs lemon juice
• 100 mL reduced-salt vegetable stock

Method

1. Wash the kale well and remove the spines. Tear the leaves and place in a food processor with the lemon juice and 3 tablespoons of stock. Blend on low until the kale begins to break down.
2. Add the rest of the ingredients and process adding more of the stock a little at a time.
3. Continue blending and adding stock until the desired consistency is achieved.
4. Place in an airtight container.

 

1 serve of vegies in each serve of this recipe.

Nutrition information

	per serving	per 100g
Energy	271.7 kJ	344.1 kJ
Protein	5.6 g	7 g
Fat, total	3.1 g	4 g
— saturated	1.9 g	2.5 g
Carbohydrate	2.4 g	3 g
— sugars	1 g	1.3 g
Fibre	1.9 g	2.5 g
Sodium	194.1 mg	245.8 mg