Try my Heart-Healthy Kale Walnut Pesto on noodles, topped on salmon, or even as a dip.
Heart-Healthy Kale Walnut Pesto
Start to finish: 15 minutes
Yields: About 8 ounces
2 cups chopped kale leaves (spine removed)
1 cup basil
½ cup walnuts
4 cloves garlic
Juice of half a lemon
½ to ¾ cup olive oil
Sea salt and black pepper to taste
In a food processor or blender, combine kale, basil, walnuts, garlic and lemon juice. Blend well.
Slowly add olive oil until you reach the desired consistency. If using as a pasta sauce, aim for a thin paste. Add sea salt and pepper to taste.
Use on salmon, whole wheat or gluten-free pasta, brown rice or other heart-healthy dishes. For pasta, you can use about half (4 ounces) with one cooked package of pasta and then freeze the other half for a later dish.
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