Kale and Broccoli Green Pesto
This week we discussed greens. As a general rule of thumb: the darker and sturdier the green, the more nutrients there are. One exception is romaine lettuce. Romaine lettuce (and broccoli, cauliflower, and spinach) is a great source of phytosterols: a group of naturally occurring compounds found in plants that has been said to help lower cholesterol.
Kale, spinach, broccoli greens, and collard greens are great sources of Vitamin C, Vitamin A, Folate, Iron, and Calcium. Save your broccoli greens and eat them like you would eat kale. So as a general guideline: eat your greens!
Kale and Broccoli Green Pesto
Ingredients:
1 to 2 large kale leaves, rib removed and leaves torn
1 broccoli green, rib removed and leaf torn
1 packed cup fresh basil leaves
1 lemon, juiced
1/4 cup raw walnuts
2 tablespoons freshly grated Parmesan
1 clove garlic, roughly chopped
salt and black pepper to taste
4 to 6 tablespoons olive oil
Directions:
Place kale, broccoli green, basil, lemon juice, walnuts, Parmesan cheese, garlic, salt, and black pepper in a food processor; add olive oil. Blend until smooth, adding more oil as needed until desired consistency reached!