anti-inflammatory

Kale Pesto with Hazelnuts

5
Average: 5 (4 votes)
(4 votes)
Kale Pesto with Hazelnuts

Kale pesto with hazelnuts - Classic pesto reimagined

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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)
Calorie219 cal.(10 %)
Protein4 g(4 %)
Fat22 g(19 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.6 mg(47 %)
Vitamin K212.1 μg(354 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.2 mg(14 %)
Folate60.5 μg(20 %)
Pantothenic acid0 mg(0 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C27.3 mg(29 %)
Potassium231 mg(6 %)
Calcium76 mg(8 %)
Magnesium33.2 mg(11 %)
Iron1 mg(7 %)
Iodine1.3 μg(1 %)
Zinc0.4 mg(5 %)
Saturated fatty acids2.6 g
Uric acid126 mg
Cholesterol0.13 mg
Complete sugar2 g

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
How healthy are the main ingredients?
olive oilKalesaltgarlic clove

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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