Spring Onion Kale Pesto

Pesto originated in Genoa, Italy, and traditionally includes basil, garlic, pine nuts, Parmesan cheese, and olive oil. This variation with spring onions and kale adds a unique twist to the classic recipe.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 15 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.

Print Recipe

Easy

Spring Onion Kale Pesto

Cooking Method: Blending Cuisine: Italian Courses: Lunch, Main Dish Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Total Time 15 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 bunch Spring onions
• 2 cup Kale leaves
• 3 tablespoon Pine nuts
• 2 clove Garlic cloves
• 2 tablespoon Lemon juice
• 4 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 tablespoon Parmesan cheese (optional)

Instructions

1. Wash and chop the spring onions and kale leaves.
2. In a blender, add the spring onions, kale leaves, pine nuts, garlic cloves, lemon juice, olive oil, salt, and pepper.
3. Blend until smooth.
4. If desired, stir in grated Parmesan cheese.
5. Serve the pesto over pasta, on toast, or as a dip.
6. Enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 7g3%

Sugars 2g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.