I also reduced the amount of miso paste in the pesto, as I found the miso to be a bit overpowering last time. My, oh my, this pesto sauce was delicious! The best part is that this pesto sauce can be prepared in just 10 minutes!
Servings: 0.75 cup of Pesto
Skinny Kale Basil Pesto
Ingredients
- 2 cups packed kale leaves
- 1.5 cups packed basil leaves
- 1/2 small lemon, juiced
- 3 garlic cloves
- 1 TBS miso paste
- 2 TBS freshly grated parmesan cheese
- 1/2 TBS chopped walnuts
- 1 TBS water
- 1/2 TBS olive oil
Instructions
- Remove the kale and basil leaves from the stem and rinse.
- Roughly chop the kale leaves so that they fit inside a food processor.
- Place the kale and basil leaves into a food processor and chop until the leaves turn into small pieces.
- Add the rest of the ingredients into the food processor and mix until everything is well blended.
- Pour out all the ingredients into a dish and enjoy with your favorite dishes!
Notes
This recipe is inspired by Eat, Live, Run.
I am a garlic lover, so I tend to use at least 3 cloves of garlic in my cooking. Feel free to adjust to your taste.
Need ideas for using the pesto sauce? Here are two:
- pesto pizza with cauliflower crust;
- egg pesto salad bowl.
Did you enjoy this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Ani says
Yum this sounds great! I love making variations on the traditional basil pesto. I have recipes for broccoli and asparagus pesto on my blog.
Lisa says
Asparagus pesto? I’ve never tried that before! I’ll definitely check it out on your blog!
Ani says
Yeah give it a try – http://milesforthought.wordpress.com/2013/03/17/asparagus-pesto/
sarahpie13 says
I love pesto! I make an all kale pesto in the summer for putting on pasta but this sounds like a great combo.
Lisa says
Yes, please do! I love the flavor that the basil adds to the pesto.