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Garlic Lemon Kale Pesto

January 9, 2012

I was feeling a little under the weather this weekend, and wanted a healthy snack that would help whip my immune system back into shape.  Perhaps instinctually, I had a craving for kale–and that’s when it struck me that I needed to make a garlicky lemon kale pesto!

Kale possesses powerful anti-inflammatory and detox properties, counting chlorophyll and other phytonutrients among its many immune-boosting benefits.  Furthermore the presence of vitamin C, vitamin A, and zinc help fight infection by increasing the body’s production of antibodies and white blood cells.

Garlic also has many antiviral benefits.  The natural antiseptic contains the antioxidant Allicin, which when activated works to destroy free radicals and eliminate toxins.

I had tried making this recipe once before, and it came out too lemony.  With a few modifications, however, this time I think I got it just right!




1 bunch of organic kale, washed and de-stemmed
1/2 cup cashews
2 garlic cloves, chopped
juice of 1/2 lemon
zest of 1/2 lemon (about 1 tsp)
1/4 tsp sea salt
1/4 cup extra virgin olive oil


1.  Blend all ingredients except oil in a food processor (or high-speed blender).

2.  Add in olive oil and pulse to combine.

The end result was a fabulously tasty and nourishing pesto, possessing just the right amount of garlic and lemon.  I think fresh basil would be a good addition as well.

Yes, that is a bandaid on my pinky. Yes, I cut my finger zesting the lemon--and it was well worth it!

The sauce can be enjoyed with the likes of veggies (I’m partial to carrot sticks), flax crackers, wheat pasta, or what have you.  However you enjoy it, trust me that your body will thank you.

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