Directions:
- Bring a pot of water to boil with a big pinch of salt. Add the kale and boil for about 3 minutes, or until cooked through. Drain the kale, reserving at least 1/2 cup of the cooking liquid. In a food processor, chop the garlic and kale, and then add in the olive oil and cooking liquid in a stream. Blend until the kale breaks down into a pesto-like sauce. Finally add in the Parmesan cheese and pepitas, and blend a little bit more until the sauce is smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 967.44 Kcal (4050 kJ) | ||
| Calories from fat | 742.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 82.47g | 127% | |
|---|---|---|---|
| Cholesterol | 28.78mg | 10% | |
| Sodium | 914.23mg | 38% | |
| Potassium | 1440.78mg | 31% | |
| Total Carbs | 32.4g | 11% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 2.48g | 10% | |
| Protein | 36.2g | 72% | |
| Vitamin C | 336.4mg | 561% | |
| Vitamin A | 3mg | 100% | |
| Iron | 10mg | 55% | |
| Calcium | 942.3mg | 94% | |
| Amount Per 100 g | |||
| Calories | 210.97 Kcal (883 kJ) | ||
| Calories from fat | 161.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.98g | 127% | |
|---|---|---|---|
| Cholesterol | 6.28mg | 10% | |
| Sodium | 199.37mg | 38% | |
| Potassium | 314.19mg | 31% | |
| Total Carbs | 7.07g | 11% | |
| Sugars | 0.29g | 5% | |
| Dietary Fiber | 0.54g | 10% | |
| Protein | 7.89g | 72% | |
| Vitamin C | 73.4mg | 561% | |
| Vitamin A | 0.7mg | 100% | |
| Iron | 2.2mg | 55% | |
| Calcium | 205.5mg | 94% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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