Are you looking for a way to get your dark green leafy veggie on? Read the nutritional benefits on this tasty green vegetable then try this very yummy pesto.

Though greens in general are nutritious foods, kale stands a head above the rest. Not only is it one of your best sources of beta-carotene, one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer, heart disease, and certain age-related chronic diseases, it also provides other important nutrients. The manganese in kale helps your body’s own antioxidant defense system, superoxide dismutase, protecting you from damaging free radicals. Its folate and B6 team up to keep homocysteine levels down, which may help prevent heart disease,dementia and osteoporosis bone fractures.

Ingredients:

12 oz.kale (stems and ribs removed) torn into small bite size pieces

6-8 basil leaves

2/3 cup curly parsley

3 garlic cloves

1 tsp salt

1/4 tsp black pepper 1/4 cup olive oil (more if needed, depending on how thick or thin you like your pesto)

1/4 cup toasted walnuts (this is optional, I just like the flavor the walnuts provide)

Instructions:

Chop the kale in a food processor, working in two batches and removing as you go along.

Combine both batches of kale along with the above mentioned ingredients. Drizzle the olive oil in and process until you reach a paste-like consistency, using more olive oil if needed.

Once you have reached the proper peso consistency, it’s ready to use.

Makes about 2 cups

*Note: I did not cook the kale before placing it in the food processor. This is a GREAT raw pesto that you can use over linguine (as I did) or serve on some flaxseed crackers.