Healthy Made Tasty. A Cancer Council website

Home > Recipes > Kale and basil pesto

Kale and basil pesto

Image of a white bowl of pesto with a wooden serving spoon

(0)

Preparation time: 5 minutes

Cooking time: 0 minutes

Serves: 6

Vegetarian

Gluten free

Nut free

Email recipe

Print recipe

0.5 serves of vegetables per
serving

Share recipe:

Ingredients

1 small bunch kale
1 lemon, juiced
1 large handful basil
½ cup grated parmesan
2 cloves garlic
3-5 tbsp reduced-salt vegetable stock*

* Gluten free if using a gluten-free stock

Savvy swaps

You can swap:

Kale

Flesh from 2 roasted capsicums

Fresh garlic

Jarred garlic

Tips

Kale and basil provide folate. Folate helps reduce tiredness and fatigue.
Lemon juice provides Vitamin C. Vitamin C helps you absorb the iron from the kale and spinach.
Using reduced-salt stock can help lower your sodium intake.

Store pesto in an airtight container.
Store left over stalks of basil in a jar of water on the bench. Make sure there are no leaves under water.
Compost the kale spines if you can.

To save money try growing your own herbs, like basil, in the garden or in pots.
Making stock using boiling water and stock powder is cheaper than using pre-made liquid stock.
Left over liquid stock can be poured into ice cube trays and frozen. Once frozen, keep the cubes in a labelled container.

Method

Step 1
Wash the kale well and remove the spines.

Step 2
Tear the leaves and place in a food processor with the lemon juice and 3 tablespoons of stock. Blend on low until the kale begins to break down.

Step 3
Add the basil, parmesan and garlic and process, adding more of the stock a little at a time.

Step 4
Continue blending and adding stock until the desired consistency is achieved.

Tips

Kale and basil provide folate. Folate helps reduce tiredness and fatigue.
Lemon juice provides Vitamin C. Vitamin C helps you absorb the iron from the kale and spinach.
Using reduced-salt stock can help lower your sodium intake.

Store pesto in an airtight container.
Store left over stalks of basil in a jar of water on the bench. Make sure there are no leaves under water.
Compost the kale spines if you can.

To save money try growing your own herbs, like basil, in the garden or in pots.
Making stock using boiling water and stock powder is cheaper than using pre-made liquid stock.
Left over liquid stock can be poured into ice cube trays and frozen. Once frozen, keep the cubes in a labelled container.

Rating

(0)

Rate this recipe

Pork and apple rissoles

1 serve of vegetables

Easy to freeze

Dairy free

25 mins

Turkey and spinach rissoles

1 serve of vegetables

Easy to freeze

Dairy free

25 mins

Pasta bolognaise sauce

2.5 serves of vegetables

Easy to freeze

Gluten free

80 mins

Subscribe to our updates!

Donate to Cancer Council NSW

© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

Cancer Council NSW acknowledges the traditional custodians of the land on which we live and work. We pay our respects to the elders past and present and extend that respect to all other Aboriginal and Torres Strait Islander peoples.

Aboriginal Respect Symbol designed by Marcus Lee Design for Cancer Council NSW.

Kale and basil pesto

Ingredients

Savvy swaps

Tips

Nutrition tips

Reduce waste

Budget tips

Method

Tips

Nutrition tips

Reduce waste

Budget tips

Rating

Rate this recipe

You might also like

Pork and apple rissoles

Turkey and spinach rissoles

Pasta bolognaise sauce

Subscribe to our updates!

Become a Healthy Made Tasty subscriber

Become a Healthy Made Tasty subscriber