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Skinny Kale Basil Pesto

 
One serving costs about $1.06

$1.06 per serving

10 people like this recipe

10 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 gluten-free,healthy,gluten free condiment,dip,sauce,spread
spoonacular Score:97%

Spoonacular Score: 97%

 

If you have around approximately 45 minutes to spend in the kitchen, Skinny Kale Basil Pesto might be an outstanding gluten free recipe to try. This recipe serves 3. For $1.06 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This condiment has 86 calories, 5g of protein, and 5g of fat per serving. This recipe from Foodista has 10 fans. A mixture of walnuts, basil leaves, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns an outstanding spoonacular score of 97%. If you like this recipe, you might also like recipes such as Kale & Basil Pesto Caprese Pasta Salad, Kale Basil Pistachio Garlic Scape Pesto, and Vegan Kale Pesto & Crazy For Kale Launch party.

Ingredients

Servings:
2 cups
2 cups kale
kale
1.5 cups
1.5 cups basil leaves
basil leaves
0.5
0.5  lemon (juice)
lemon (juice)
3
3  garlic cloves
garlic cloves
1 Tbs
1 Tbs Miso Soybean Paste
Miso Soybean Paste
2 Tbs
2 Tbs parmesan cheese
parmesan cheese
0.5 Tbs
0.5 Tbs walnuts
walnuts
1 Tbs
1 Tbs water
water
0.5 Tbs
0.5 Tbs olive oil
olive oil
2 cups kale
2 cups
kale
1.5 cups basil leaves
1.5 cups
basil leaves
0.5  lemon (juice)
0.5
lemon (juice)
3  garlic cloves
3
garlic cloves
1 Tbs Miso Soybean Paste
1 Tbs
Miso Soybean Paste
2 Tbs parmesan cheese
2 Tbs
parmesan cheese
0.5 Tbs walnuts
0.5 Tbs
walnuts
1 Tbs water
1 Tbs
water
0.5 Tbs olive oil
0.5 Tbs
olive oil

Equipment

food processor
food processor
food processor
food processor


Instructions

Remove the kale and basil leaves from the stem and rinse. Roughly chop the kale leaves so that they fit inside a food processor. Place the kale and basil leaves into a food processor and chop until the leaves turn into small pieces. Add the rest of the ingredients into the food processor and mix until everything is well blended. Pour out all the ingredients into a dish and enjoy with your favorite dishes!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.06
Ingredient
2 cups kale
1.5 cups basil leaves
½ lemon (juice)
3 garlic cloves
1 Tb Miso Soybean Paste
2 Tbs parmesan cheese
½ Tbs walnuts
½ Tbs olive oil
Price
$0.59
$1.41
$0.10
$0.20
$0.46
$0.21
$0.12
$0.08
$3.18

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
86k Calories
4g Protein
5g Total Fat
7g Carbs
89% Health Score
Limit These
Calories
86k
4%

Fat
5g
8%

  Saturated Fat
1g
7%

Carbohydrates
7g
2%

  Sugar
0.61g
1%

Cholesterol
2mg
1%

Sodium
283mg
12%

Get Enough Of These
Protein
4g
9%

Vitamin K
367µg
350%

Vitamin A
5127IU
103%

Vitamin C
58mg
71%

Copper
0.78mg
39%

Manganese
0.59mg
29%

Calcium
138mg
14%

Vitamin B6
0.2mg
10%

Magnesium
36mg
9%

Phosphorus
90mg
9%

Potassium
294mg
8%

Iron
1mg
7%

Folate
26µg
7%

Vitamin B2
0.1mg
6%

Vitamin B1
0.07mg
5%

Zinc
0.67mg
4%

Vitamin B3
0.66mg
3%

Vitamin E
0.46mg
3%

Selenium
2µg
3%

Fiber
0.69g
3%

Vitamin B5
0.13mg
1%

covered percent of daily need

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