Kale Pesto
A budget-friendly blend of kale and spinach create this vibrant pesto and a delicious serving of leafy greens.
Ingredients
- 4 cups (270 g) kale, chopped
- ½ cup (120 ml) olive oil
- 2 teaspoons red wine vinegar
- ¼ cup (60 g) roasted red pepper
- 2 garlic cloves, roasted
- ½ teaspoon thyme
- 1 teaspoon lemon zest
- 2 Tablespoons pepitas, toasted
- ½ cup (15 g) spinach
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Directions
- In a large pot of salted, boiling water, blanch 4 cups (270g) 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 ½ cup (35g) of blanched kale.
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 7.
- Using the On/Off switch to quickly pulse 15-20 times, using the tamper to press the ingredients into the blades.
Notes
Serve over pasta, or with bruschetta and flatbread as a dip.
Nutrition Information
| Serving Size | ¼ cup (60 ml) |
| Amount Per Servings | |
| 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 |
