Kale Pesto
Yield: 6
Calories: 130kcal
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: 130kcal (7%)Carbohydrates: 3g (1%)Protein: 1.4g (3%)Fat: 13g (20%)Fiber: 1g (4%)
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