Kale and basil pesto

Kale and basil pesto
  • Prep: 5
  • Serves: 6

Ingredients

  • 2 cups kale
  • 1/2 cup basil leaves
  • 1/2 cup Parmesan cheese, grated
  • 2 cloves garlic
  • 2 tbs lemon juice
  • 100 mL reduced-salt vegetable stock

Method

  1. Wash the kale well and remove the spines. Tear the leaves and place in a food processor with the lemon juice and 3 tablespoons of stock. Blend on low until the kale begins to break down.
  2. Add the rest of the ingredients and process adding more of the stock a little at a time.
  3. Continue blending and adding stock until the desired consistency is achieved.
  4. Place in an airtight container.

 

1 serve of vegies in each serve of this recipe.

Nutrition information

per serving per 100g
Energy 271.7 kJ 344.1 kJ
Protein 5.6 g 7 g
Fat, total 3.1 g 4 g
— saturated 1.9 g 2.5 g
Carbohydrate 2.4 g 3 g
— sugars 1 g 1.3 g
Fibre 1.9 g 2.5 g
Sodium 194.1 mg 245.8 mg

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.