Share |

Kale Pesto

This recipe was developed by Chef Scott Samuel, conference chef for the CIA, and was presented at the CIA’s Healthy Flavors, Healthy Kids conference in San Antonio in May. Samuel’s presentation was aimed at introducing dark leafy greens beyond spinach onto menus. This pesto would be great on a whole-wheat pasta or as a spread on a sandwich.

At a glance

Main Ingredient

Vegetables

Cuisine Type

Italian

Menu Part

Sauce

Serves

50 ounces

Yield: 50 ounces

Ingredients

1 ¾ cups raw chopped nuts
3 garlic cloves, smashed
1 lb. + 9 oz. chopped kale
3 ½ oz. grated Parmesan
1 ¾ cups extra virgin olive oil or canola oil
1 tsp. salt
½ tsp. pepper

Methods/Steps

1. Toast nuts in 325°F oven for approximately 8 minutes. Remove nuts and cool.

2. Pulse garlic cloves in food processer until finely chopped.

3. Add kale, toasted walnuts and Parmesan. Pulse until chopped.

4. With food processor running on low, slowly add oil.

5. Season with salt and pepper.

Nutrients per 1-oz. serving:
Calories: 111
Protein: 1.7 g
Carbohydrate: 1.8 g
Total Fat: 11.1 g
Saturated Fat: 1.7 g
Sodium: 88 mg
Calcium: 57 mg
Dietary Fiber: .5 g

Recipe by Scott Samuel, conference chef for The Culinary Institute of America

Related Terms:

Vegetables, Italian, Sauce

Comments

Kennesaw State University named Innovator of the Year at #NRAShow2013. Also honored for sustainability at Innovation awards.

- fsdeditor

11:34am on May 25, 2013

Follow us on