anti-inflammatory
Kale Pesto with Hazelnuts
(4 votes)
(4 votes)
Kale pesto with hazelnuts - Classic pesto reimagined
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
219
calories
Calories
Healthy, because
Even smarter
Nutritional values
The vitamin C in kale strengthens our defenses and thus prevents colds. It is important that the cabbage is not "boiled to death" but gently steamed or blanched for a short time.
In a rush? You can prepare this delicious pesto with lamb's lettuce or arugula - these two greens do not need to be cooked beforehand.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 212.1 μg | (354 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60.5 μg | (20 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27.3 mg | (29 %) | ||
| Potassium | 231 mg | (6 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 33.2 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 1.3 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 0.13 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 4 ozs Kale
- salt
- 2 garlic cloves
- 4 ozs hazelnut kernels
- 1 Tbsp lemon juice
- peppers
- 3 ½ ozs olive oil
Preparation steps
1.
Clean kale, wash, remove hard stems and roughly chop. Cook kale in boiling salted water for about 2-3 minutes, rinse with cold water and shake well to dry. Peel and roughly chop garlic.
2.
Puree kale with hazelnuts, garlic, lemon juice, salt, pepper and oil to a creamy pesto. Season to taste with salt and pepper.
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