Serve this sauce as a healthy topping for any pasta, or use it as a dip, sandwich spread or salad dressing. You can even add a handful of mint leaves along with the basil if you like.
Yields: About 2 1/2 cups
- 1 1/2 cups walnuts
- 2 cups cooked chopped kale (alternatively use frozen chopped kale*)
- 2 cloves garlic, chopped
- Zest and juice of 1/2 lemon, plus more to taste
- 1 1/2 cups packed fresh basil leaves
- 1/2 teaspoon fine sea salt
Preheat the oven to 350°F. Place walnuts on a rimmed baking sheet and toast until they are lightly browned and fragrant, 5 to 7 minutes, stirring once or twice and watching closely so they don’t burn.
In a food processor, combine kale and walnuts and process until coarsely chopped. Add garlic, 1/2 cup water, lemon zest and juice, basil and salt and continue to pulse until the mixture reaches the texture of traditional pesto. Add more lemon juice or water to reach the desired consistency. Pulse again until smooth. Store in an airtight container and refrigerate for up to 3 days.
*If using frozen kale, place it in a medium saucepan with 1 inch of water. Bring to a boil and cook about 5 minutes. Drain well and set aside.
Per Serving: Serving size: about 2 tablespoons, 50 calories (45 from fat), 5g total fat, 0g saturated fat, 0mg cholesterol, 60mg sodium, 2g carbohydrate (1g dietary fiber, 0g sugar), 2g protein