Another healthy delicous recipe – “All Hail the Kale” Superfood Pesto!

We grow a lot of the superfood vegetable Kale (AKA borecole) upstate NY in our garden. It is hands-down one of my favorite foods ever. We use it for so many dishes, including our famous Kale Salad, fresh juice in the mornings and as a Pesto Sauce.

Kale is high in Vitamin A, C and K. It is also hailed for its antioxidant and anti-inflammatory qualities which have been known to work together to prevent cancer. It is also high in fiber, lowers one’s cholesterol, and helps with the body’s detoxification process. Long story short – it is really good for you and you should try to eat as much of it as your possible can!

Pesto is usually made from basil, pine-nuts and Parmesan cheese. We put a little twist on ours by making it with kale, almonds and dairy-free; it is delicious! I literally eat it straight out of the bowl. We created this dish as a result of my Son not being able to eat dairy, me choosing not to eat dairy and my husband not liking pine-nuts. As an added bonus though, by cutting out the cheese you make a way healthier dish with fewer calories. Love That!

The Italian born Pesto is traditionally served as a pasta sauce, but how else can you incorporate this into your diet? I like to eat it as a topping on Veggie Burgers or to just add a dollop on top of a salad. It is great on toast, or to add as a sandwich dressing. You can also use it as a dip with carrots and celery. I had a bowl this morning on top of steamed broccoli, and it could also be used with eggs in the morning. Eating it as a topping with a bowl of Quinoa or Farro is really yummy too. So many things that you do with Kale!

YOU WILL NEED

  • A BIG Bunch of Organic Lacinto Kale,
  • Half a cup of Organic Olive Oil
  • 2o pieces of Organic Garlic
  • Half a teaspoon of Crushed Red Pepper
  • Half a teaspoon of Sea-Salt
  • Half a cup of Organic Almonds
  • I do not use cheese, but if you want to… add half a cup of organic goat feta.

THE RECIPE

  • Chop the stems out of the Kale and disregard, and then roughly chop the kale in big pieces
  • Place the Kale, Olive Oil, Organic Garlic, Crushed Pepper, Sea-Salt and Organic Almonds into a blender and blend on high until it is smooth and creamy.
  • Serve straight away.

It is as simple as that!

This Pesto can also be frozen and kept up to 6 months! And, as long as you cover it with olive oil you can keep it in the fridge for a few weeks too, if you do not cover it will spoil quite fast and that would be really sad. Personally, Kale Pesto in our family never lasts that long, as no matter how much of it is made it always disappears so fast because we are all Kale fiends.

** You really should try to only use Organic Kale, as standard Kale is on the “Dirty Dozen” list of the 12 foods to avoid due to high pesticides being used to grow them. Pesticides are designed to withstand rain which means they often don’t wash off with plain water or only wash off partly. Kale is also a very hardy plant that is really easy to grow. However, little critters love it (just like me), so you have to make sure it is well protected.

*This posting was written by Libby at www.WillyBMum.com

Home Made Organic Kale Pesto from our Garden Upstate NY.

Home Made Organic Kale Pesto from our Garden Upstate NY.

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