Kale and Nut Pesto
small bunch of kale (4-6 leaves, remove the thick part of the stems*)
1/4 cup walnuts, toasted or soaked dehydrated almonds or soaked and dehydrated pumpkin seeds.
1/2 to 1 clove of garlic
1/4 cup olive oil (or more for a smoother pesto)
juice & zest of one lemon
salt & pepper to taste
optional: grated raw cheese, or organic parmesan
Instructions
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
- Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.
- Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.
- Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.
For More Wonderful Healthy Recipes:
http://mcminnvillehealthdefense.ning.com/profiles/blogs/mountain-mama-wellness-box-ninth-week
