Kale Almond Pesto

By abbeysue

Substitute kale and almonds in place of traditional pesto ingredients for a more nutritious spread. Mix into zucchini noodles for a low-carb meal or spread onto sesame crackers for a healthy snack.

Kale Almond Pesto
  • 1 bunch kale (steamed to bright green -if you are looking for an exact measurement, I used 6 ounces)

  • 1/3 cup toasted almonds

  • 3 cloves roasted garlic

  • 1/2 tsp sea salt (celtic)

  • 2 tbsps lemon juice

  • 1 tbsp olive oil

  • 1 pinch red pepper flakes

  1. Place kale in food processor and pulse until chopped

  2. Add almonds and garlic, pulse again to incorporate

  3. Pulse in salt, lemon juice, oil and pepper flakes

  4. Continue pulsing until pesto reaches desired consistency

Nutritional Facts

Calories - 160
Carbohydrates - 15g
Saturated Fat - 1g
Protein - 6g
Sodium - 200mg
Dietary Fiber - 4g

vegetarian snack appetizer dairy free gluten free kale

2 replies

ohneclue 2016-10-20 13:25:01 -0500 Report

The carb count on this recipe is wrong — the only items that contain carbs are the kale and almonds which totals up to 20 grams and divided by 4 = 5 carbs and not 15 and that's not even net carbs which is the correct way to account for carbs. I think someone forgot to divide by 4.