* Exported from MasterCook *
Kale Almond Pesto - Vegan
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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6 ounces fresh kale -- 1 bunch kale, steamed to bright green
1/3 cup toasted almonds
3 cloves roasted garlic
1/2 teaspoon celtic sea salt
2 tablespoons lemon juice
1 tablespoon olive oil
1 pinch red pepper flakes
Place kale in food processor and pulse until chopped.
Add almonds and garlic, pulse again to incorporate.
Pulse in salt, lemon juice, oil and pepper flakes.
Continue pulsing until pesto reaches desired consistency (I like mine fairly smooth).
Serve over Sesame Crackers.
Makes 1 generous cup, Serves 4 one-quarter cup servings
Total time: 10-15 minutes
Active time: 5-10 minutes
AuthorNote: Mid July and pestomania is in the air. I've been working on a variety of pestos night and day for the last week. Today's version is Kale Almond Pesto.
Source:
"elanaspantry posted to CHOW"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 126 Calories; 10g Fat (63.8% calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 255mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat.
Nutr. Assoc. : 773 0 3505 0 0 0 0
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