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+
servings
Kale Pesto
Yield:
6
Prep Time:
10
minutes
Total Time:
10
minutes
Calories:
130
kcal
Author:
Laura Reigel
This deep green, garlicky magic sauce is great on roasted vegetables or serve it with burrata and crostini.
Ingredients
Kale Pesto
▢
2
cups
lacinato kale
,
stemmed and roughly chopped
▢
3
cloves
garlic
,
peeled
▢
4
tablespoon
olive oil
▢
2
tablespoon
champagne vinegar
▢
¼
cup
pine nuts
▢
1
teaspoon
salt
▢
1
tablespoon
water
,
thin to consistency
Roasted Squash
▢
2
acorn squash
,
or other fall squash of your choice
▢
1
tablespoon
coconut oil
▢
salt and pepper
Directions
Roasted Squash
Preheat oven to 450℉.
Cut each squash in half and remove seeds.
Slice each half into equally sized wedges.
Place on a baking sheet covered with parchment paper, add oil and salt and pepper, roast for 15-20 min. or until lightly browned and tender.
Set aside to eat with your delicious Kale Pesto!
Kale Pesto
Place kale and garlic in a small food processor and chop until kale and garlic are finely minced.
Add champagne vinegar and pine nuts. Process until pine nuts are finely chopped.
While running food processor add oil slowly until mixture is smooth.
Add salt to taste and a tablespoon or two of water to thin to desired consistency.
Notes
This deep green, garlicky magic sauce is great on roasted vegetables or serve with burrata and crostini.
Nutrition
Calories:
130
kcal
(7%)
Carbohydrates:
3
g
(1%)
Protein:
1.4
g
(3%)
Fat:
13
g
(20%)
Fiber:
1
g
(4%)
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