Tuesday, February 19, 2013

80--- Kale and Caper Pesto

Some things are just meant to be.

This is one of them.

All the nutrition of kale with the zing of capers and healthful fats of olive oil and pine nuts.

Kale and Caper Pesto
Serves 12

5 cups kale leaves, stems discarded, leaves chopped
2 cloves garlic, chopped
3 Tbsp capers, drained
Zest from one lemon
3 Tbsp olive oil
2 Tbsp grated Parmesan cheese
3 Tbsp pine nuts

Place all ingredients into a large food processor and mix until a smooth puree is formed.  Add a few drops of water as needed to form desired consistency.

Toss with pasta or serve on fish or chicken.  Will keep covered in refrigerator for 3-4 days.

Nutrition Info per 1 1/2 Tbsp: 66 calories, 5 g fat (3 g monounsaturated, 1 g polyunsaturated), 1.5 g protein, 3 g carbohydrates, 1 g fiber


  1. I love this recipe, I'm so excited to try it!
    However, if I'm eating dairy free, will it still be good if I sans the Parmesan cheese? Or do you know of a good substitute possibly?

  2. Hey Lindsay - What an interesting combo...would never have imagined capers in a pesto, but I'm sure there are some awesome levels of zing!

  3. You can certainly omit the parm! If you do I would recommend adding in 1/4 tsp salt- the parm does add a bit of salty flavor!

  4. This is completely gorgeous and so healthy!! I would love to have you link it up with our Wednesday Link Party!


  5. This is extremely tasty and so easy! And my 2 year old loves it! I didn't have pine nuts so I used walnuts.