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I love pasta dishes, but I rarely order pesto. I usually opt for a red sauce chock full of extra veggies. However, if you don’t want to take the time to make your own sauce from scratch, constantly stirring and adding ingredients, then this kale pesto is for you. Kale is a superfood. Full of chlorophyll, it does a great job of alkalizing the body and oxygenating the blood. (This leads to an overall reduction in fatigue.) Tasty, quick and even delicious raw over a grain like quinoa, couscous or millet, this pesto can also be combined with a brown rice pasta or quinoa pasta for a delicious dose of greens and a creamy, healthy sauce, all in one. Enjoy!
1 large bunch kale, stems and ribs removed, torn into small pieces (cleaned and dried)
8 large basil leaves
2/3 cup fresh curly parsley
3 cloves garlic, grated
1/4 tsp. freshly ground pepper
1/4 cup extra virgin olive oil
1/4 cup pine nuts (optional)
1. Chop the kale in a food processor in two batches. Remove the first batch. Add it back in once second batch has been processed.
2. Combine both batches of kale and the basil, parsley, garlic and pepper. Drizzle in olive oil and process until it reaches paste like consistency, adding a bit of extra oil if needed to reach proper consistency. Add pine nuts, if desired.
3. Eat raw or or heat up in a dish before serving. Toss it over a healthy grain, like brown rice pasta, and enjoy!