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Kale Pesto

A budget-friendly blend of kale and spinach create this vibrant pesto and a delicious serving of leafy greens.

Yield:

300 g (10 servings)

Difficulty:

Intermediate

Total Time:

16 minutes

Size:

2.0 Litre Container

INGREDIENTS

270 g (4 cups) kale, chopped
120 ml (½ cup) extra virgin olive oil
2 teaspoons red wine vinegar
60 g (¼ cup) roasted red pepper
2 small garlic cloves, roasted
½ teaspoon fresh thyme leaves
1 teaspoon lemon zest
2 Tablespoons pumpkin seeds, roasted
15 g (½ cup) fresh spinach
¼ teaspoon Maldon salt, optional
⅛ teaspoon ground black pepper

DIRECTIONS

  1. In a large pot of salted, boiling water, blanch 270g (4 cups) of kale for 4 minutes.
  2. Shock in a bowl filled with ice and water; strain. Once water has drained away, press out as much water as possible, leaving 35g (1/2 cup) of blanched kale.
  3. Place all ingredients into the Vitamix container in the order listed and secure lid.
  4. Select Variable 7.
  5. Using the On/Off switch to quickly pulse 15-20 times, using the tamper to press the ingredients into the blades.

Chef's Notes

Serve over pasta, or with bruschetta and flatbread as a dip.

Nutrition Information

Serving Size 30 g (1 serving)
Amount Per Servings
Calories 120
Total Fat 12 g
Saturated Fat 1.5 g
Cholesterol 0 mg
Sodium 115 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g

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