This is a delicious Paleo and vegan version of pesto that uses Kale.
Kale is one of the nourishing of all greens and the calcium in Kale is more absorbable than the calcium in milk. Full of vitamin A and C it is a must in your diet! You can use this as dip, dressing or smother it over meat or veggies. The lemon tang combines well with the kale and gives it a taste of summer. If you find it a bit sharp for your taste, add a dash of stevia to sweeten it slightly.
This is a good way to sneak Kale into your diet too! The lovely bright green colour could distract the kids whilst you feed them Kale!
1 bag Kale
3/4 cup cashew nuts (or almonds)
1/2 tspn seal salt
Zest and juice of 1 lemon
1 clove garlic, crushed
1/4 cup olive oil
- Place all the ingredients except the olive oil and blend until chopped.
- Gradually add the olive oil and blend until smooth.
- Season to taste.
- Eat and enjoy!
Nutritional Info per whole recipe – 948 Calories, 88g Fat, 17g Protein, 36g Total Carbs, 5g Fibre, 31g Net Carbs