Servings: 0.75 cup of Pesto
Skinny Kale Basil Pesto
- 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
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!
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.
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