Kale Pesto Alfredo recipe

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Ingredients

1 bunch kale, stemmed
½ cup grated Parmesan cheese
5 tablespoons olive oil
¼ cup pine nuts
1 clove garlic
salt and ground black pepper to taste
3 tablespoons butter
1 clove garlic, chopped
1 ½ cups whole milk
½ cup grated Parmesan cheese

Nutrition Info

473 calories
carbohydrate: 17.9 g
cholesterol: 49.6 mg
fat: 39.3 g
fiber: 2.7 g
protein: 16.6 g
saturatedFat: 13.7 g
servingSize: -
sodium: 491.6 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine kale, Parmesan cheese, olive oil, pine nuts, garlic, salt, and pepper in a food processor, blend until pesto is combined.

  2. Place butter and chopped garlic in a saucepan over medium heat. Cook until garlic starts to brown, about 3 minutes. Add milk and Parmesan cheese, stir until incorporated and heated through, about 5 minutes.

  3. Remove saucepan from heat. Add pesto to the saucepan and stir until incorporated.

Recipe Yield

4 servings

Recipe Note

I have so much kale in my garden, and I can only do so much with it. This recipe just combines kale pesto with a homemade Alfredo, which was an experiment that turned out wonderfully. Put it on bread or pasta, or freeze it in cubes and use it to complement chicken, steak, or veggies.

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