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
- 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.
- Add the rest of the ingredients and process adding more of the stock a little at a time.
- Continue blending and adding stock until the desired consistency is achieved.
- 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 |
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.