Lexi's Clean Kitchen · by Lexi
How to Make a Nut Free Basil Pesto
NUTRITION · PER SERVING5M COOK
CAL 18%·PRO 19%
CARBS 10G11% OF CAL
4G FIBER5G OTHER1G TOTAL SUGAR
FAT 32G83% OF CAL
6G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant basil and kale pesto made without nuts, using parmesan, lemon, and garlic. Fresh and herbaceous, it brightens pasta, vegetables, and other dishes.
condimentitalian⚙️ food processor🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 cups packed basil
- 2 cups packed baby kale
- 1/3 cup parmigiano reggiano (grated)
- 2 tablespoons lemon juice
- 1 garlic clove
- Salt to taste
- ¼ cup olive oil
- hot water (as needed)
At a glance
PER SERVING · TIME 5M
CAL 18%·PRO 19%
CARBS 10G11% OF CAL
4G FIBER5G OTHER1G TOTAL SUGAR
FAT 32G83% OF CAL
6G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 643mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 622mg
- Calcium
- 458mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 643MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.