Kale & Oregano Pesto

By AlexG

there is a brand of pesto's distributed in Toronto that I am totally missing. So I have decided to improvise, and see what combo I can create myself.

Yummy on pasta, potatoes, or as a dip.

Bursting with flavours , delicious and very nutritious.

Fresh Kale, Fresh Oregano, sunflower oil, sunflower seeds, garlic, lime juice, sea salt.

Nutrition Facts per 2 Tbsp (30 g): Calories 170
Fat 17.9 g (20 %), Saturated Fat 1.9 g (6 %) + Trans Fat 0 g, Cholesterol 0 mg, Sodium 137 mg (6 %), Carbohydrate 2 g (1 %), Fibre .9 g (3 %), Sugars 0 g, Protein 1.4 g, Vit A (9 %), Vit C (12 %), Calcium (12 %), Iron (7 %). % = % Daily Value

Ingredients

• 2 cups chopped kale
• 1 cup fresh oregano
• 1/2 cup olive oil
• 1/3 cup sunflower seeds or pecans
• 2 garlic cloves
• Juice of 2 limes
• Salt

Details

Servings 1
Preparation time 10mins
Cooking time 10mins
Adapted from sunflowerkitchen.com

Preparation

Step 1

Combine everything except the olive oil in a food processor. While it's turned on, add the oil in a slow stream.

Add a few tablespoons of water if it's not runny enough.

Store it in the fridge for a few weeks - a layer of olive oil on the surface will keep it from discolouring.