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Giada's Superfood Pesto
Category
Condiment
Servings
2
Prep Time
5 minutes
Cook Time
5 minutes
Ingredients
1/2 cup walnuts, toasted
- 1 bunch Tuscan kale, ribs removed, resulting in roughly 5 ounces of leaves (or a 5-ounce container of baby kale)
- 1/2 cup fresh basil
- 1/2 teaspoon lemon zest, from one lemon
- 2 tablespoons lemon juice, from one lemon
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon kosher salt
-
2/3 cup extra-virgin olive oil
-
1/2 cup freshly grated Parmigiano Reggiano
Instructions
- Toast the walnuts by heating on medium-low heat in a dry saucepan, stirring occasionally to ensure they do not burn. They should become very fragrant, after about 5 minutes. Remove from heat and set aside.
- Pulse the walnuts in a food processor a few times until just coarsely chopped. Add the kale and basil, and pulse a few more times to break up the leaves. Add the lemon zest, juice, apple cider vinegar and salt, and pulse again until everything is roughly combined.
- With the food processor running, slowly drizzle in the olive oil. Stir in the Parmigiano Reggiano.
- Serve on pasta, in sandwiches, as a bed for roasted vegetables, a crostini topper and beyond.
Nutrition
Nutrition
- Nutrition Serving Size
- 2
- per serving
- Calories
- 1022
Amount/Serving
% Daily Value
- Carbs
- 11 grams
- Protein
- 21 grams
- Fat
- 102 grams
- Saturated Fat
- 17 grams
- Cholestrol
- 25 milligrams
- Sodium
- 643 milligrams
- Fiber
- 6 grams
- Sugar
- 2 grams
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