EASY KALE PESTO
Not only is my kale pesto packed with vitamin K, which is excellent for bone health, and heart-healthy fats from the olive oil and walnuts, but kale also contains a flavonoid called quercetin. These compounds, have been shown to have anti-viral effects as well as to reduce the incidence or severity of some upper respiratory infections. That’s just one more reason to eat a wide variety of plant foods, including those dark leafy greens!
INGREDIENTS
4 handfuls of fresh, washed kale (stems removed)—each handful is approximately ¾-1 cup each
½ cup of olive oil
¾ cup of walnuts
¾ cup of grated parmesan cheese
2 cloves garlic
8 sprigs of mint (about 3-4 inches each), leaves only
1 teaspoon lemon juice
½ teaspoon salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
INSTRUCTIONS
Add all ingredients to a food processor and grind until it forms a mostly smooth paste
Serve on pasta, tuna fish, avocado toast, baked potatoes, and more!
Makes about 1-1/2-2 cups, and lasts in the refrigerator for 5-6 days
Recipe note: Pesto freezes well. I recommend freezing it in small batches so you can pull out only what you need.
