6-7 cups of chopped fresh kale
1/2 cup shelled, roasted and salted pecans or pistachios
1/2 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
2 cloves garlic, chopped
1 whole avocado, peeled and seed removed
salt and pepper to taste

6, 3/4 cup servings


Wash kale in lukewarm water. Remove any roots, rough ribs and the center stalk if it is large or fibrous. Chop into small pieces. Combine kale, nuts, Parmesan cheese, lemon juice, garlic and avocado in food processor. Pulse ingredients until minced and smooth paste forms. Season with salt and pepper. Serve with fresh veggies, whole wheat crackers or bread. 

Nutritional Analysis: 
150 calories
13 g fat
2.5 g saturated fat
5 mg cholesterol
320 mg sodium
7 g carbohydrate
3 g fiber
1 g sugars
5 g protein

Kale Pesto

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

April, 2017

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.