Traditionally, Italian pesto is made with basil, pine nuts, parmesan cheese, garlic and olive oil. This version includes kale as well, because of how nutrient-dense it is. Kale is rich in vitamins A,C and K, and has important phytochemicals involved in the body's detoxification processes, too. It still tastes like your traditional basil pesto. Enjoy on our [chickpea pizza,](https://www.bmc.org/recipes/chickpea-pizza) on pasta or zucchini noodles, mixed into rice, or even mixed in with some scrambled eggs.



 

    Serves: 8 servings    Total Time:  10 minutes Prep Time: 10 minutes Cook Time: 0 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Kale - 2 cups of packed, torn kale leaves, stems removed Basil - 1 cup packed fresh basil leaves Nuts - ½ cup chopped nuts such as walnuts, almonds, pecans, hazelnuts or pine nuts (toasted or not) Parmesan - ⅓ cup grated parmesan cheese Oil - ¼ cup olive oil Garlic - 2 cloves Salt - ¼ teaspoon Water - 3-4 Tablespoons, as needed 

## Instructions

Step 1

In a food processor, combine kale leaves and basil leaves. Pulse until leaves are finely chopped. Add remaining ingredients and puree to a paste. Add extra water if necessary.

Step 2

Toss with your favorite pasta or vegetables and serve.

 

### Notes

To toast nuts, place in a dry pan over medium-high heat. Stir often, about 3-5 minutes, until lightly browned and fragrant.

## Nutrition Information

  Serving Size: ¼ cup serving Calories: 131 Calories Fat: 12g Saturated Fat: 1g Carbohydrates: Net Carb: 3g Dietary Fiber: 1g Protein: 3g Sodium: 150  

## Dietary Restrictions

 Vegetarian