80--- Kale and Caper Pesto

Some things are just meant to be.

This is one of them.

All the nutrition of kale with the zing of capers and healthful fats of olive oil and pine nuts.

Kale and Caper Pesto
Serves 12

5 cups kale leaves, stems discarded, leaves chopped
2 cloves garlic, chopped
3 Tbsp capers, drained
Zest from one lemon
3 Tbsp olive oil
2 Tbsp grated Parmesan cheese
3 Tbsp pine nuts

Place all ingredients into a large food processor and mix until a smooth puree is formed.  Add a few drops of water as needed to form desired consistency.

Toss with pasta or serve on fish or chicken.  Will keep covered in refrigerator for 3-4 days.

Nutrition Info per 1 1/2 Tbsp: 66 calories, 5 g fat (3 g monounsaturated, 1 g polyunsaturated), 1.5 g protein, 3 g carbohydrates, 1 g fiber