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Lean & Green Kale Pesto

Dec 17, 2018 | North Brunswick

A light, easy-to-make snack that’s also super nutritious.

“Raw”king fresh greens will give your body a boost of energy and keep you in tune with the season, which in turn helps your body function at a more optimal level. Eating raw greens gives you the opportunity to absorb more nutrients from your uncooked, non-heat-processed foods. When you decrease the amount of processed foods in your diet and increase the amount of fresh, raw fruits and vegetables, your body composition can change. You may notice a more vibrant complexion and glow.

Kale is high in vitamins A, C, K and E and also has a high mineral content for manganese, iron, calcium and potassium. It even has a significant protein value and is packed with phytochemicals that have been linked to cancer prevention. The true start of kale season is fall, and the good news is that it continues to thrive all the way through December. So keep this recipe handy for your fall dishes.

The perks of this recipe are the incorporation of almonds, olive oil and garlic. Adding olive oil, which has heart-healthy monounsaturated fats, to your greens actually helps your body absorb the nutrients from the greens even more. Almonds are the healthiest of tree nuts, adding an extra source of good fat and protein.

There has been some concern or caution about eating raw, cruciferous vegetables in extreme quantities (such as an all raw food diet), as it can affect your thyroid function and the body’s use of iodine. However, as long as you add these foods to your diet wisely (one cup a day) and eat supportive foods with iodine (like iodized sea salt, seaweed, saltwater fish and shellfish) this should not be an issue.

Print Recipe
Kale Pesto
Course Vegetable
Cuisine Vegetarian
Keyword kale
Prep Time 10 Minutes
Servings
Ingredients
Course Vegetable
Cuisine Vegetarian
Keyword kale
Prep Time 10 Minutes
Servings
Ingredients
Instructions
  1. In a food processor, combine almonds, rinsed kale and garlic. Drizzle with olive oil. Blend until all ingredients are chopped and combined and to desired consistency. Season with Himalayan sea salt and pepper if desired.
  2. Serving Suggestions: Serve as a spread on sliced apples, tomatoes or crackers, as a dip for carrot sticks or healthy chips, or as a dressing on salads, vegetables or starches. *I make this recipe fairly dry/coarse. You can increase the amount of olive oil or add some grated Parmesan to make the pesto creamier.
Recipe Notes

Beth Mincher is a Holistic Wellness Coach at Body Edge Fitness. This recipe and more can be found at www.bethmincher.com/recipes

About The Author

Justin Williams

Justin is the Publisher of North Brunswick Magazine and South Brunswick Magazine who came to Brunswick County from the Outer Banks. He founded and started Carolina Marketing Company in 2005 by launching North Brunswick Magazine. With the help of many talented people, he was able to make additions to the business, including South Brunswick Magazine, Discovery Map franchises and Wilmington Today. He has a 10-year-old daughter, Ava, whom he adores more than life itself.

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