Try this easy cruciferous vegetable recipe, making it fresh when you want to use it, in order to
maximise its nutrient profile.
This pesto id not just for pasta, in fact it’s even better as a full-flavoured dip or spread on sandwiches or wraps. You could mix it into quinoa or grain salads, or it would be great with wild rice and roasted carrots. You could even mix this pesto into scrambled eggs or serve it on top of a frittata.
1.5 cups of chopped kale, stalks removed
0.5 cup of parsley
0.5 cup olive oil
Juice of 1 lemon
1 clove of garlic or more, depending on your taste!
1 handful of raw almonds
1 handful of walnuts (toasted is delicious but raw is also good)
Salt flakes and freshly ground black pepper to taste
1⁄2 teaspoon of cumin powder.
- Blitz everything together in a food processor to your preferred consistency
- To serve add a large dollop of kale pesto to a crunchy salad that includes shredded cabbage, raw broccoli, cauliflower florets and your other favourite greens. Or you can use it as a dip with crudités.
By Naturopath and CNM lecturer Gemma Hurditch