We’re in the heart of summer and with the heart of summer comes bountiful gardens filled with green things! My happy place!
One of my favourite things to do when I’m surrounded by leafy green things is to make pesto. Pesto is a great way to pack some extra healthy greens into your diet in a super delicious way. However, the problem with most pesto recipes, or the commercial pestos you buy in the supermarket, is that they’re filled with dairy and oil – boo.
My lightened up pesto recipe is just as delicious and just as packed with green goodness, without all the inflammation and saturated fat.
Give it a try!
Super Greens Pesto
- 2 cups washed, roughly chopped kale
- 1 clove garlic
- 3/4 cup raw, unsalted almonds
- Juice from 1/2 a lemon
- 3 tbsp extra virgin olive oil
- Pinch of sea salt
- 1 large bunch fresh basil
- 1 tbsp nutritional yeast
- 2 cups dry pasta (I used gluten-free but you can use any pasta you like)
Place kale, chopped garlic clove, almonds, lemon juice, olive oil, salt, nutritional yeast and basil into food processor and blend into a chunky paste.
Toss pesto sauce in warm cooked pasta and serve.
This recipe makes great leftovers. I often double it and have the extras for lunches during the week.
Just a note that if you’re planning on leftovers and you used gluten-free pasta I found that, when cold, the gluten-free pasta is unpleasantly hard. I heated some up in a frying pan with a drizzle of olive oil and, presto, soft and delicious again!
For more delicious, healthy recipes, check out the Recipes section of my website.