Easy Kale Pesto

A twist on the traditional, kale pesto never loses its vivid green color and can be prepared year-round. Use a robustly flavored extra-virgin olive oil for maximum flavor. Spoon pesto into glass jars or plastic containers, cover, and refrigerate for up to 1 week.

Step: 1

Pour olive oil into the bowl of a food processor and add garlic; pulse until garlic is chopped, about 10 seconds. Add kale to olive oil mixture, working in batches if needed; pulse until evenly blended, about 20 seconds. Scrape down sides of bowl.

Step: 2

Stir pine nuts and Parmesan cheese into kale mixture and pulse until pesto is smooth; season with salt.

Per Serving: 296 calories; protein 7.5g; carbohydrates 8.8g; fat 26.8g; cholesterol 5.9mg; sodium 144.2mg.

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