Kale pesto

Kale pesto

Mamma mia! Kale pesto is probably one of the healthiest keto sauces you can make. It's ready in just a few minutes, fresh, super tasty, and it goes well with a lot of different dishes. Try it today with red meat, chicken, or roasted veggies!

Kale pesto

Mamma mia! Kale pesto is probably one of the healthiest keto sauces you can make. It's ready in just a few minutes, fresh, super tasty, and it goes well with a lot of different dishes. Try it today with red meat, chicken, or roasted veggies!
USMetric
4 servingservings

Ingredients

  • 3 oz. 75 g kale
  • 3 tbsp 3 tbsp lime juice
  • 2 oz. 50 g walnuts
  • 1 1 garlic clovegarlic cloves
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • ¾ cup 175 ml olive oil

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Wash the kale and chop roughly. In a blender or food processor, purée the kale with the walnuts, lime juice and garlic until smooth.
  2. Add the oil at the end and blend a bit more. Season with salt and pepper to taste.

Tip!

The pesto can be stored in the refrigerator for 3-4 days or in the freezer for up to one month.

This condiment is a wonderful accompaniment to many different dishes, like red meat, chicken, and roasted vegetables. It also works great with eggs, fried halloumi and salads.

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Keto: Spring is in the air #1

Longer days with more light; the warmth of the sun coaxing everything into bloom. Yes, spring is in the air.  And while we all love cheesy casseroles and hearty stews, in spring our fancy turns to lighter, fresher meals with vibrant young veggies, cold plates, fresh herbs and tart bright flavors like the refreshing burst of lemon.

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This meal plan will keep you below 20 g net carbs per day.

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3 comments

  1. Cassieoz
    Can't see the point really, if it gives you less than 20g of Kale and still suffers from kale flavour...
  2. Donna
    If you don't care for the taste of kale, it is probably not a good idea to try kale recipes, just sayin':)
  3. Birgit
    my own somewhat similar vegetable puree
    - 500g tree spinach (Chenopodium giganteum)
    - 250g collard, kale, stinging nettles, mustard greens ...
    - 65g butter
    - 200g beef tallow
    - 100g coconut oil
    - salt

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