Kale Pesto, The Health Guardian

  • 1 mins Read
  • Nutrition
  • Written by: Jillian Lai Mei Siew

Ingredients

    • 1 cup fresh basil leaves
    • 1 cup fresh parsley leaves
    • 2 cups kale, stems removed
    • 3 tbsp walnuts
    • 3 tbsp cashewnuts
    • 2 tbsp sunflower, pumpkin, watermelon seeds powdered
    • 3 large cloves garlic
    • 1-2 tbsp fresh lemon juice
    • 3-4 tbsp nutritional yeast (if you want it to be vegan) or ¼ cup grated parmesan
    • ¼ tsp Himalayan pink salt (plus more to taste)
    • 2-3 tbsp extra virgin olive oil
    • 3-6 tbsp water (plus more as needed).

Method

In a food processor or small blender, add the basil, parsley, kale, seeds, nuts, garlic, lemon juice, nutritional yeast/cheese, and sea salt and blend on high until a loose paste forms.

Add olive oil a little at a time and scrape down sides as needed.

Then add 1 tbsp of water at a time until the desired consistency is reached.

Taste and adjust flavour to your preference. Store covered in the refrigerator up to 5 days.

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