Kale Pesto

Submitted by:

Dietary Interest:: vegetarian, no added sugar, gluten-free, low cholesterol, vegan

Kale Pesto

Yield:

1 1/4 c (300 ml)

Total Time:

20 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save to:

Recipe Book

Ingredients

  • 4 cups (268 g) chopped kale
  • 1/2 cup (120 ml) olive oil
  • 2 teaspoons red wine vinegar
  • 1/4 cup (60 g) roasted red pepper
  • 2 garlic cloves, roasted, peeled
  • 1/2 teaspoon chopped fresh thyme
  • 1 teaspoon lemon zest
  • 2 Tablespoons (14 g) toasted pepitas
  • 1/2 cup (20 g) fresh spinach, loosely packed
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon ground black pepper

Directions

  1. In a large pot of salted, boiling water, blanch 4 cups (268 g) of kale for 4 minutes. Shock in a bowl filled with ice and water; strain. Once water has drained away, press out as much water as possible, leaving 1/2 cup of blanched kale.
  2. Place all ingredients into the Vitamix container in the order listed and secure lid.
  3. Select Variable 7.
  4. Using the On/Off switch to quickly pulse 15-20 times, using the tamper to press the ingredients into the blades.

Serve over pasta, or with bruschetta and flatbread as a dip.

This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Nutritional Facts

Servings Size 1/4 cup (60 ml)

Amount Per Serving

 
Calories 270
Total Fat 25 g
Saturated Fat 3.5 g
Cholesterol 0 mg
Sodium 240 mg
Total Carbohydrate 9 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g