Kale Pesto

This heavenly take on a traditional pesto is something that I may never turn back from. Made with freshly picked kale right out of my winter | spring garden, this recipe takes the nutritional profile over and above. I threw in a handful of spinach too, but this is 75% kale. I also added a grab of parsley and a few sprigs of basil because I still wanted that spicy flavor in it. It doesn't take much basil to give it a  fresh, summer flavor. But since my own basil will not be ready for another month,  I wanted to use up all of these greens that are trying to bolt as the temperatures are warming up. By adding lemon juice, it retains that bright green color for a week or two.

Kale is pretty perfect on the pH scale at 6.36 - 6.80 when cooked or blanched. It works as a powerful internal cleanser but can generate gas if the body is overly acidic. It works on the digestive and nervous systems, builds up the calcium content of the body, and is one of the cancer - preventative foods. It contains the nutraceuticals lutein and zeaxanthin which protect the eyes from macular degeneration, and indole - 3 - carbinol, which may protect against colon cancer. All Brassica genus of plants (including broccoli, cauliflower, cabbage and brussels sprouts) contain dithiolthiones, a group of compounds that have anticancer and antioxidant properties. Sulfur has antibiotic and antiviral characteristics. This family of vegetables also stimulates the liver and other tissues out of stagnancy.

These are the typical ingredients you will find in most variations of pesto. You can use pine nuts or cashews in place of the walnuts and any variation of hard Italian cheese will work. I love pecorino romano best, but parmesan will also work. Raw garlic, freshly ground peppercorns and lemon juice make this absolutely delicious on just about anything savory.

I made this tray of goodies for my Easter party. A sliced and toasted baguette topped with the pesto, Italian or heirloom tomatoes and fresh mozzarella is always a hit.

Green means chlorophyll. Literally, it's plant blood. It is almost identical to our own red blood cells. It cleanses the blood, binds with heavy metals and helps remove them from the body. It cleanses the bowel, increases red blood cell count, oxygenates and alkalizes the blood, helps fight disease and strengthens immunity. Anti-inflammatory, antioxidant and cancer preventative. EAT GREEN FOOD!

INGREDIENTS
1 large bundle of kale with the tough stems removed
1 handful of spinach
2 - 3 tablespoons chopped parsley
3 - 4 sprigs of fresh basil
2 cloves of garlic
1|2 cup chopped nuts
half a can of artichoke hearts - optional
juice of 1 lemon
sea salt + black pepper to taste
olive oil

DIRECTIONS
Sometimes kale can be a little bitter when raw so this recipe works well to blanch it for about 30 seconds in salted water. Remove it from the hot water and run it under cold water to stop it from cooking. Squeeze out the excess water. Add everything to a food processor except for the olive oil. Slowly drizzle the oil in through the top until you get the consistency you like. This will be about 1|4 cup or so. Store it in the refrigerator in a jar. It will keep for a week or two and stay incredibly fresh. You can also freeze it for up to 3 months.

ENJOY!