Kale Pesto

Kale Pesto contains high levels of folate, which supports your production of serotonin and helps mood.  It will also help give you a great night’s sleep and a smile in the morning :). Kale also feeds 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 and assist with short term memory and brain health in general.  Macadamia’s are a wonderful source of monounsaturated fats helping a healthy cholesterol balance and support immune function due to their selenium content.  Not only that – it is delicious!  So add it to your vegetables, rice and meat as a tasty addition to your meal.

Ingredients:

1/2 bunch curly kale, leaves cut from the stem and blanched
1/2 bunch flat leaf parsley (or basil if you prefer the flavour),  roughly chopped
2 peeled garlic cloves, rough chopped
1 large organic lemon, zest and juice
100grms macadamia nuts, dry roasted
100grms pecorino or tasty goats cheese, grated
2 tablespoons extra virgin olive oil
1 teaspoon of sea salt
1/2 teaspoon ground black pepper

Method:

• Blanch kale leaves in boiling water until just wilted, then plunge into ice water to stop the cooking process and keep the leaves green.
• Place all ingredients in a good processor and process until smooth.
• Add a little water or extra oil if you prefer the pesto to be thinner.