From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Quick Kale Pesto
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Instructions
1
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Heat water in a pot, wash the kale and remove the stems. Just before the water boils, reduce the heat, salt the water, and add the kale leaves to the hot water for one minute. Remove the kale from the pot or drain it, then immediately place it in a bowl of ice-cold water for 30 to 60 seconds to stop the cooking. Afterward, drain the kale and carefully squeeze out the liquid with your hands.
2
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Peel the garlic and toast it with the pine nuts in a pan (without oil) over medium-high heat for about three minutes. Meanwhile, cut the cheese into cubes and wash the basil.
3
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Place the kale, basil, pine nuts, garlic, cheese, olive oil, tofu, anchovy, and half of the water into a blender or food processor and blend until a smooth, creamy pesto forms. Gradually add the remaining water.
4
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Season the pesto with salt, a pinch of pepper, and lemon juice to taste.
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Recipe Facts
Diet at a Glance
Gluten Free
Low-Cholesterol
Low Sugar
Low Carb
Keto Friendly
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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