Pesto is one of those must-have recipes in your tool belt because it can be added to pretty much everything to take meals to the next level. Try tossing it with pasta, brown rice or zucchini noodles, spread it on gluten-free toast, use it to flavor cashew cheese, spread it in wraps, use it to coat cubes of gluten-free bread toasted for croutons, spread it on pizza and/or use it as a condiment with sliders. This particular recipe is alkalizing, packed with greens, B vitamins and beneficial fats—’cause that’s how we roll around here.
Blender or food processor
Small glass bowl
Try to buy everything organic. Here’s why.
3 leaves of kale*
1/2 packed cup fresh basil
Juice from 1 lemon
2 cloves fresh garlic
1 tbsp nutritional yeast
1/4 cup raw walnuts
1/4 cup pine nuts
1/2 cup organic olive oil**
1/2 tsp fine ground sea salt
Add fresh cracked pepper to taste
* you can leave stems on if you like. Or better yet, as you prepare kale recipes throughout the week, save the stems in the freezer to use instead of leaves in this pesto recipe.
** sub with unrefined coconut oil warmed to liquid on stovetop
Let’s get started.
Soak walnuts in pure water for 8-12 hours. Rinse well.
Wash kale and basil well.
Place all ingredients in the blender (or food processor) and mix until smooth (or lightly chunky depending on how you like your pesto).
Use immediately or store in the fridge, in an airtight glass container, for up to one week.
TIP: Try filling a few compartments in an ice cube tray with extra—freeze and transfer to an airtight/freezer-proof glass container. On nights where you are busy, just toss a cube into a skillet with some cooked buckwheat, brown rice, diced onion and some squash or peppers for a quick, nutrient-packed meal.
1. Try toasting your pine nuts and walnuts, and roasting your garlic before blending.
2. Try pumpkin seeds instead of walnuts.
3. Blend in a small handful of soaked cashews for extra cheesiness.
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