• prep: 10 min
  • cook: 0 hr
  • total: 10 min
Print Save
  • servings:
  • Summary

    For a new spin on classic pesto, go beyond basil and consider April's abundance of leafy greens: in addition to the kale used here, arugula and baby spinach also puree up into a nutrient-rich sauce, bursting with flavor. Serve with pasta, vegetables, and meats, or as a sandwich spread.

    Ingredients

    • 1 clove garlic
    • 1/2 cup blanched almonds, toasted
    • 1/4 cup finely grated Parmesan
    • 10 ounces kale
    • 1/2 cup extra-virgin olive oil
    • Coarse salt

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 799 % Daily Value *
    • Total Fat: 74 g 113.72%
    • Saturated Fat: 10 g 52%
    • Trans Fat: 0 g %
    • Cholesterol: 9 mg 2.87%
    • Sodium: 245 mg 10.19%
    • Calcium: 362 mg 36.23%
    • Potassium: 29 mg 0.82%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 21.58%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 23 g %
    • Dietary Fiber: 6 g 25.88%
    • Sugar: 1 g
    • Protein: 14 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 5 g
    • Vitamin A 437.8%
    • Vitamin C 283.5%
    • Vitamin D 0.53%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat14
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables3
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total2 oz-eq

    OTHER RECIPES YOU MAY LIKE