Super Green Pesto
- Level: Easy
- Yield: 4 servings (2 3/4 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 327
- Total Fat
- 31
- Saturated Fat
- 5
- Carbohydrates
- 8
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 5
- Sodium
- 387
- Total: 30 min
- Active: 20 min
Ingredients
1/2 cup walnuts
Kosher salt
1 large bunch of lacinato kale (about 14 ounces), stems removed
3 cups baby spinach, packed (about 3 ounces)
1/3 cup extra-virgin olive oil
1 clove garlic
1/2 cup grated Parmesan (about 1 ounce)
Juice of 1 small lemon (about 2 tablespoons)
Directions
- Preheat the oven to 350 degrees F. Spread the walnuts on a sheet pan and bake until the nuts are golden and fragrant, 8 to 10 minutes, stirring once about halfway through the cooking time. Cool completely.
- Bring a large pot of water to a boil and season generously with salt. Prepare an ice bath by filling a large bowl with ice and water.
- Add the kale and spinach to the pot and cook until bright green, about 30 seconds. Drain and immediately submerge the leaves in the ice water to cool. Once cooled, drain and squeeze the greens to remove excess water.
- Add the leaves to a blender along with the oil, garlic, 1 1/2 teaspoons salt and 1/2 cup water. Blend on high until smooth, stopping to stir with a rubber spatula if needed. Add the Parmesan, walnuts, lemon juice and 1/4 cup water and blend on high until smooth. Add more water 1 tablespoon at a time for a smoother consistency if needed. Taste and adjust seasoning if needed.