Kale Pecan Butter Pesto (Edit recipe)

We absolutely love a good pesto sauce -- it pairs perfectly with pasta, toast, eggs, salmon; we could go on and on. We decided to make a pesto of our own packed with an abundance of nutrients and superfoods from the kale, healthy fats from the Pecan Butter, and so much more. It is packed full of the best flavors and is sure to elevate any and all of your meals. The simple recipe details are below!

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	274
Fat:	29 g
Carbohydrates:	3 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	232 mg
Fiber:	2 g
Sugars:	0 g
Calculated per serving.

by Georgia Grinders

View original recipe

Serves: 6

Ingredients

.25 cup fresh Basil, packed
3 cups Lacinato Kale, stems removed and tightly packed; around 1 small bunch (dinosaur kale works too)
.333 cup Pecan Butter
.5 Lemon, juiced, to taste
.25 cup Nutritional Yeast
1-2 cloves Garlic, peeled
.5 tsp Sea Salt, Himalayan pink
.5 cup Extra Virgin Olive Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place all ingredients in the food processor and mix until everything is combined well.
You can add more or less seasonings, lemon juice, nutritional yeast, garlic, etc. to reach your desired flavor preference. If you would like for the pesto to have a different consistency, use less olive oil (thicker pesto) or a couple tablespoons of water (thinner pesto).
Use the Kale Pecan Butter Pesto to top your pastas or spread it onto toast and eggs; there is so much you can do with this wonderfully refreshing sauce. For a Whole30 Approved option, you can put this approved sauce over salmon, spaghetti squash or vegetable noodles.