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Kale Pesto (Transitioning Into Raw Foods) Recipe

Kale Pesto (Transitioning Into Raw Foods) Recipe

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Kale Pesto (Transitioning Into Raw Foods)

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Ingredients:

Serving

12 oz kale, leaves only
6 -8 basil leaves
2/3 cup fresh curly-leaf parsley
3 garlic cloves (or less , remember its raw)
1 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1/4 cup nuts, raw

Directions:

Chop the kale in a food processor, working in two batches and removing as you go along.
Combine both batches of kale along with the above mentioned ingredients. Drizzle the olive oil in and process until you reach a paste-like consistency, using more olive oil if needed.
Once you have reached the proper peso consistency, it’s ready to use.
Cook pasta as needed and mix well with pesto. Reserve hot pasta water and add for a thinner consistency.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	153.1 Kcal (641 kJ)
Calories from fat	124.27 Kcal
		% Daily Value*
Total Fat	13.81g	21%
Sodium	413.29mg	17%
Potassium	358.19mg	8%
Total Carbs	6.81g	2%
Sugars	0.31g	1%
Dietary Fiber	0.49g	2%
Protein	3.37g	7%
Vitamin C	77.6mg	129%
Vitamin A	0.6mg	19%
Iron	1.4mg	8%
Calcium	99.6mg	10%

Amount Per 100 g
Calories	187.78 Kcal (786 kJ)
Calories from fat	152.43 Kcal
		% Daily Value*
Total Fat	16.94g	21%
Sodium	506.92mg	17%
Potassium	439.33mg	8%
Total Carbs	8.35g	2%
Sugars	0.38g	1%
Dietary Fiber	0.6g	2%
Protein	4.14g	7%
Vitamin C	95.2mg	129%
Vitamin A	0.7mg	19%
Iron	1.7mg	8%
Calcium	122.2mg	10%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.1

Points
5

PointsPlus

Good Points

saturated fat free,
cholesterol free,
sugar free

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