Vikalinka · by Julia Frey of Vikalinka
Tuscan Kale Pesto Recipe
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 6%
CARBS 2G7% OF CAL
1G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 11G87% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nutrient-packed sauce made from Tuscan kale, garlic, almonds, and pecorino cheese. Use as a pesto for pasta, vegetables, or proteins.
condimentitalian🍲 stockpot⚙️ food processor🌀 blendergluten freevegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 400g / 14 oz cavolo nero (Tuscan kale)
- 1-2 cloves garlic
- 100g / 1/2 cup almonds (toasted)
- 165ml / 2/3 cup extra virgin olive oil
- 100g / 1 cup Pecorino Romano cheese (or Parmesan cheese)
- salt to taste
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 6%
CARBS 2G7% OF CAL
1G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 11G87% OF CAL
2G SAT9G 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
- Cook
- 10m
- Sodium
- 121mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 110mg
- Calcium
- 117mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 121MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.