Winter Kale Pesto


Brilliant fresh kale in the garden

What I love about this recipe is that it gives you all the super nutrition of raw kale in a way that is VERY digestible and palatable for just about everyone.

It also has that summery, mediterranean diet feeling to help bring some sunshine to any winter blues. : )

If you at all interested in boosting your energy, uplifting your mood, alkalizing your body, supporting glowing skin, increasing immunity and catapulting your health for pennies a day, greens are just NOT optional!

They are mandatory! : )

Ok, lecture time over, go on and enjoy this super yummy recipe on spaghetti squash, over kelp noodles, on a veggie frittata, mixed with avocado as a spread for flax crackers, on baked chicken or fish, tossed with raw or steamed veggies . . . and whatever else your imagination can dream up.
This is a totally versatile condiment superfood!

  • 1 large bunch Lacinato or curly kale
  • 2 cloves garlic
  • 1/3 cup extra virgin olive oil
  • 1 tbsp. dark miso paste (unpasteurized) or 5-6 sundried black olives (or you can just use salt)
  • Celtic sea salt or Himalayan Pink salt to taste
  • optional: soaked raw pumpkin seeds, cashews or sunflower seeds

Process everything by the olive oil in a food processor until finely chopped. With processor running, slowly drizzle in the olive oil for best results. Adjust flavorings and ingredients as needed.

Fun options: Add sundried tomatoes instead of miso or olives. Include fresh cilantro, parsely or basil. Try grated lemon zest.

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