Description
A delicious and creamy pesto made with kale, walnuts, and basil.
Ingredients
Scale
- 1 cup raw walnuts (or sunflower seeds, or raw cashews)
- 2 cups kale leaves (or spinach, or arugula)
- 2 cups fresh basil leaves
- 1 1/2 tablespoons mellow miso (white miso)
- 2 large cloves garlic
- 1/2 teaspoon mustard powder
- 2 small lemons (juice)
- 3/4 cup water
- 1 to 2 Medjool dates (soaked in hot water for 5 minutes, pitted)
Instructions
- Place in a blender: Transfer the walnuts, kale, basil, miso, garlic, lemon juice, water, and dates to a blender.
- Blend on high until mostly smooth.
Notes
- This pesto can be stored in the refrigerator for up to a week.
- Add more water to achieve desired consistency.
- Prep Time: 10 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg