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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coarsely chop the kale leaves and measure out 4 cups of packed chopped kale. Give the kale a good wash in the salad spinner if it needs it and spin dry . | 2. Put the kale, nuts and garlic into the food processor (using the steel blade) and chop until it's finely chopped. Then add the basil leaves. | 3. Put the lid on the food processor, and add the olive oil and lemon juice through the feed tube while you process the mixture. When it's fairly well combined, add the coarsely grated Parmesan and salt and process until the pesto is as smooth as you'd like it (about 1 minute for me.) If you want it saucier/smoother, add more olive oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kale leaf	4	cups	chopped	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	2			-	-	-	-
basil leaf	2	cups		-	-	-	-
lemon juice	1	tablespoon	squeezed	3.355	1.0523	0.0534	0.0366
parmesan cheese	1	cup	grated fine-grated	296.0	32.0	32.0	4.0
walnut	1/4	cup		481.78	0.0	0.0	54.5
salt		teaspoon	used	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.