Kale Pesto with Toasted Walnuts

 

Kale Pesto with Toasted Walnuts 06.15.2015

YIELD: Serves 8

Ingredients

  • 2 cups packed torn kale leaves, stems removed
  • 1 cup packed fresh basil leaves
  • 1 teaspoon sea salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup toasted walnuts
  • 4 cloves garlic, chopped
  • 1/2 cup grated Parmesan cheese

Preparation

There is so much folate in this pesto, you’ll make a pound of serotonin before bedtime, which means a night of great sleep and a smile in the morning. Both kale and walnuts feed your lover’s brain with the omega-3 ALA , which is converted into molecules that protect your brain cells and are linked to a lower risk of depression. The pesto is equally delicious on pasta or brushed on grilled chicken.

In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta and serve immediately. Courtesy of epicurious.com

Per serving (about 1/4 cup): 139 calories, 4 g protein, 3 g carbohydrates, 13 g fat (2 g saturated), 4 mg cholesterol, 1 g fiber, 279 mg sodium