I am so excited to share this recipe. I’ve been experimenting with pesto variations for a while, and when I tried this one, I realized that I’d hit the nutrient-dense jackpot. Traditional Italian pesto is typically made with basil leaves, pine nuts, parmesan cheese, salt, and olive oil. There’s a load of goodness in that, but if you’re piling it onto a bowl of pasta, that’s a big dose of oil, salt, and simple carbs without a lot of vegetables to balance it out. (I recommend loading up on veggies for ANY pasta dish you make for this reason, but this recipe will take it over the top!) It’s so easy to make, and you barely have to measure anything!
- 1 full clamshell box fresh basil
- 1 full bunch dino kale, de-veined
- 3 to 4 tbs EVOO
- 2 to 3 tbs raw pumpkin seeds
- juice from 1/2 lemon
- 2 whole peeled cloves of garlic
- pinch of salt (preferably a mineral salt or sea salt as shown below)
Put all ingredients into food processor and process until smooth. (If you have a tiny processor like mine, you can start with half the kale and basil and then put the rest in as it shrinks down)
Enjoy this with fresh veggies (throw them in a pan with a tablespoon or two of pesto and saute al dente over low heat), whole grain pasta, or even dip veggies or whole grain crackers right into it. You can even marinate chicken or shrimp with it! Delicious!!
**This week’s recipe is going to be used in a recipe to come, so stay tuned for an exciting and unexpected twist!**