1 package kale leaves
3 garlic cloves, minced
⅓ cup pine nuts, toasted
2 tbsp chopped fresh basil
1 lemon, zested and juiced
¼ cup olive oil
¼ cup grated parmesan
Whole-grain pasta, crackers or bread (optional)
1
Place kale leaves in a food processor. Add garlic, pine nuts, basil, lemon juice, zest, oil and Parmesan. Blend until smooth. Serve over hot, cooked whole-grain pasta, or as a topping for crackers or bread.
How to Select:
Choose dark colored kale bunches with small to medium leaves. Avoid brown or yellow leaves.
How to Store:
Store kale in a plastic bag in the coldest part of the fridge for 3-5 days.
Nutrition Benefits:
Low fat, saturated fat free, cholesterol free, low sodium, excellent source of Vitamin A and Vitamin C and a good source of calcium and potassium.
Ingredients
1 package kale leaves
3 garlic cloves, minced
⅓ cup pine nuts, toasted
2 tbsp chopped fresh basil
1 lemon, zested and juiced
¼ cup olive oil
¼ cup grated parmesan
Whole-grain pasta, crackers or bread (optional)