Kale Pesto


  • large bunch Tuscan kale, ribs and stems removed
  • 1/2 cup herbs (parsley, cilantro, basil)
  • 1/4 teaspoon sea salt
  • 1 clove garlic
  • 1 large lime juiced
  • 1/2 cup oil olive or avocado
  • 1/3 cup raw almonds other nuts/seeds can be substituted oz. farro pasta or whole wheat pasta
  • ⅓ cup raw pistachios

Kale is famous for being one of the world's healthiest foods. Kale is a crucial part of almost every green smoothie, either as a main or additional ingredient. Experts recommend that people should consume kale on at least a weekly basis. They vouch that kale can fit into any diet and that it will make a major improvement in one's health.

Directions

  1. Place greens (hard stems removed), herbs, salt, garlic and lime juice in a food processor bowl.

  2. Turn on the food processor and slowly pour in the oil while machine is running.

  3. Turn off the food processor and open the lid. Scrape down the sides with a spatula.

  4. Add the almonds (or other nuts) and close the lid again. Pulse the food processor until the nuts are coarsely chopped and incorporated into the pesto.

  5. Store pesto refrigerated in an airtight container. Pour a touch of extra oil over the top to cover the pesto. Use within a week.

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