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Lemon Pesto with Kale and Almonds
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Recipe

Savory and tangy this Lemon Pesto with Kale and Almonds is quick and delicious. It makes a quick and simple meal when you are in a hurry and is just scrumptious. This healthy vegan dish only takes about 20 minutes it is great for a weeknight meal or a light weekend lunch.
Course Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

  • ½ lb. pasta cooked
  • 1 Clove Garlic
  • ½ Cup Basil Leaves
  • ¼ Cup Almonds
  • 1 Cup Kale packed
  • Cup Lemon Juice
  • Cup Olive Oil
  • ¾ tsp. Salt

Instructions

  • Peel and roughly chop the clove garlic.
  • Wash and remove the stem from the kale and roughly chop and pack into the cup measure.
  • Place the garlic, basil, almonds, kale, lemon juice, olive oil and salt in the blender.
  • Blend everything on high for about 2 - 3 minutes or until the almonds are finely crushed and the sauce is blended together.
  • Pour the sauce over your cooked and drained pasta and gently mix together. Cook for about 5 minutes or until the pasta is throughly warmed and ready to serve.