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Organic Recipes > Salad or Side > Kale Pesto with Toasted Walnuts

Kale Pesto with Toasted Walnuts (Serves 6-8)
courtesy of Drew Ramsey, M.D., & Jennifer Iserloh Fifty Shades of Kale

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 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.

2 cups packed torn kale leaves, stems removed
1 cup packed fresh basil leaves
1 tablespoon fresh squeezed lemon
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

  1. In a food processor, combine the kale leaves, basil leaves, lemon 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. Add more salt and/or lemon to taste (it\'s your preference) Toss with your favorite pasta, grilled vegetables, fish or chicken.

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