Rachael Ray Caesar-style Kale Pesto For Fish, Sliced Steak Or Chicken Recipe

Keto Friendliness Gauge

Net Carbs are 1% of calories per serving, at 3g per serving. This food is keto-friendly.

How keto-friendly is Rachael Ray Caesar-style Kale Pesto For Fish, Sliced Steak Or Chicken? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Rachael Ray Caesar-style Kale Pesto For Fish, Sliced Steak Or Chicken Recipe

  • Net Carbs are 1% of calories per serving, at 3g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Rachael Ray Caesar-style Kale Pesto For Fish, Sliced Steak Or Chicken Recipe Nutrition Label

Nutrition Facts

Serving Size: 16 servings   ( 163 g )
Amount Per Serving
Calories: 311
Total Fat: 22g
Saturated Fat: 4g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 13g
Trans Fat: 0g
Cholesterol: 57mg
Sodium: 378mg
Total Carbohydrates: 5g
Dietary Fiber: 2g
Sugar: 1g
Protein: 25g
Calcium: 96mg Iron: 2mg
Potassium: 502mg Vitamin A: 121mcg
Vitamin C: 28mg Vitamin D: 6mcg

Ingredients

  • 2 bundles flat Tuscan kale or black kale, stemmed and coarsely chopped (5-6 cups, packed)
  • Salt
  • 1/2 cup extra virgin olive oil (EVOO)
  • 1/3 cup freshly grated Pecorino cheese (2 small handfuls)
  • 2 rounded teaspoons anchovy paste
  • 2 large cloves garlic, grated or pasted
  • 1/4 cup sliced almonds or pine nuts, toasted
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • Juice of 2 lemons, divided
  • 4 whole fillets Branzino or red snapper
  • For outdoor grill preparation, wooden fish boards, soaked
  • Seafood seasoning
  • 1/2 cup extra virgin olive oil (EVOO)
  • 4 cloves garlic, crushed
  • 3 – 4 sprigs of rosemary, coarsely chopped
  • 2 – 3 spring onions or scallions, whites and greens, chopped
  • 1 lemon, sliced
  • 4 – 6 boneless steaks or chicken breasts
  • Sea or Kosher salt and black pepper

Instructions

Visit Rachael Ray's website to view the recipe instructions. (Via Edamam)