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) extra virgin olive oil
• 2 teaspoons red wine vinegar
• ¼ cup (60 g) roasted red pepper
• 2 garlic cloves
• ½ teaspoon fresh thyme leaves
• 1 teaspoon lemon zest
• 2 Tablespoons pumpkin seeds, toasted, toasted
• ½ cup (15 g) fresh spinach
• ¼ teaspoon kosher salt, optional
• ⅛ teaspoon ground black pepper

Directions

1. In a large pot of salted, boiling water, blanch the 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 the lid.
3. Select Variable 7. Pulse 15-20 times, using the tamper to press ingredients toward the blades.

Nutrition

1 serving (30g)

• Calories: 120

• Total Fat: 12g

• Total Carbohydrate: 2g

  • Dietary Fiber: 0g
  • Sugars: 0g

• Protein: 1g

• Cholesterol: 0mg

• Sodium: 115mg