HERB-KALE PESTO

Makes 1½ cups / Prep time: 15 minutes

 

Nutritional yeast adds a lovely, almost cheesy taste to this pesto as well as a hearty amount of protein and fiber. 

Nutritional yeast is also a fabulous source of vitamin B12, which is one of the most prevalent nutritional deficiencies in the world. 

Vitamin B12 is crucial for many metabolic functions and for help in maintaining both a healthy cardiovascular system and nervous system.

NUTRITION

1 cup chopped kale

1 cup fresh basil leaves

3 garlic cloves

2 teaspoons nutritional yeast

¼ cup extra-virgin olive oil

RECIPE 

1. Place the kale, basil, garlic, and yeast in a food processor and pulse until the mixture is finely chopped, about 3 minutes.

2. With the food processor running, drizzle the olive oil into the pesto until a thick paste forms, scraping down the sides of the bowl at least once.

3. Add a little water if the pesto is too thick.

4. Store the pesto in an airtight container in the refrigerator for up to 1 week.

 

SUBSTITUTION TIP

Try spinach or any other dark leafy green in place of the kale for interesting variations. You can also use any of an assortment of different herbs in the same quantity as the basil in this recipe.

 

PER SERVING (2 TABLESPOONS)

Calories: 44; Fat: 4g; Protein: 1g; Carbs: 1g; Fiber: 0g; Net Carbs: 1g;

Fat 82%/Protein 9%/Carbs 9%

Source :- This recipe is taken from the book below. 

Warning :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks. 

Note :- To Read all 74 recipes from this book. Click Here.