Cookie and Kate · by Cookie and Kate★ 4.9
Kale Pecan Pesto Recipe
NUTRITION · PER SERVING10M COOK
CAL 80%·PRO 57%
CARBS 25G6% OF CAL
7G FIBER13G OTHER5G TOTAL SUGAR
FAT 163G92% OF CAL
28G SAT135G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant kale and pecan pesto made with lemon, garlic, and Parmesan. Use it on pasta, pizza, or anywhere you'd use traditional basil pesto for a nutritious green twist.
condimentitalian⚙️ food processorgluten freevegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 3 cups packed kale (about 1 small bunch), preferably the Tuscan/lacinato variety, thick ribs removed
- 1/2 cup raw pecans
- 1 to 2 tablespoons lemon juice, to taste
- 1 medium-to-large clove garlic
- 1/2 teaspoon fine sea salt
- ½ cup extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
At a glance
PER SERVING · TIME 10M
CAL 80%·PRO 57%
CARBS 25G6% OF CAL
7G FIBER13G OTHER5G TOTAL SUGAR
FAT 163G92% OF CAL
28G SAT135G 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
- 10m
- Sodium
- 2280mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 838mg
- Calcium
- 724mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2280MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.