Keto Homemade Kale Pesto
Elevate your low-carb meals with this vibrant and flavorful Keto Homemade Kale Pesto! Packed with nutrient-dense kale, aromatic fresh basil, and the richness of grated Parmesan, this recipe is balanced with the nuttiness of walnuts, zesty lemon juice, and a garlicky kick. Blended to perfection with olive oil, it’s a smooth and velvety condiment that’s perfect for adding bold flavor to zoodles, grilled chicken, or roasted vegetables. Ready in just 10 minutes with no cooking required, this keto-friendly, gluten-free pesto is a quick and easy way to upgrade weeknight meals while staying on track with your healthy lifestyle. Plus, it stores beautifully in the fridge, so you can enjoy its creamy, herbaceous goodness all week long!
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Recipe Information
Ingredients
- 3 cups Kale leaves
- 1 cup Fresh basil leaves
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Walnuts
- 2 whole Garlic cloves
- 2 tablespoons Lemon juice
- 0.5 cup Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Rinse the kale leaves thoroughly under cool water to remove any dirt. Pat them dry using a clean kitchen towel or paper towels.
Remove the kale leaves from the tough stems and measure out 3 cups of loosely packed leaves.
In a food processor, combine the kale leaves, basil leaves, grated Parmesan cheese, walnuts, and garlic cloves.
Pulse the mixture a few times until the ingredients begin to break down.
Add the lemon juice, salt, and black pepper to the processor. With the processor running, slowly drizzle in the olive oil until the mixture is well-blended and smooth. You may need to scrape down the sides of the bowl occasionally to ensure even processing.
Taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
Transfer the pesto to a jar or airtight container and store it in the refrigerator. It can be kept for up to one week.
Serve the Keto Homemade Kale Pesto over zoodles, grilled chicken, or roasted vegetables for a delicious, low-carb meal.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 38.9 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 3.8 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 843 mg | 65% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1379 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
