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5
from 1 vote
Raw Kale Pesto
This Raw kale dish is so easy and delicious. Add in anything you like. Some times I add some baked tofu and have it as lunch!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Dips and Sauces
Cuisine:
Italian
Servings:
3
servings
Calories:
169
kcal
Author:
Stephanie Lundstrom
Ingredients
1/2
cup
of pine nuts (or walnuts)
3
cups
of fresh basil
1
garlic clove
1
teaspoon
of agave/maple syrup or a couple dates (I used 2 dates and it came out delicious!)
Just enough olive oil to bring it all together
salt and pepper to taste
kale
shredded zucchini
cherry tomatoes
sliced mushrooms
Instructions
To make pesto blend nuts and garlic in a food processor
add in dates, basil, salt, and pepper and pulse a few times
add in oil a little at a time and stop just after it clumps together
toss pesto into the kale and add mushrooms and tomatoes and zucchini and toss again and salt if needed
Nutrition
Calories:
169
kcal
|
Carbohydrates:
6
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
4
g
|
Sodium:
2
mg
|
Potassium:
209
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1273
IU
|
Vitamin C:
5
mg
|
Calcium:
48
mg
|
Iron:
2
mg