Kale Pesto with Toasted Walnuts

There is so much folate in this pesto, you’ll make a pound of serotonin before bedtime, which means a night of great sleep and a smile in the morning. Both kale and walnuts feed your lover’s 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. The pesto is equally delicious on pasta or brushed on grilled chicken.

Reprinted with permission from the publisher, HarperCollins, from Fifty Shades of Kale by Drew Ramsey, M.D. and Jennifer Iserloh. Copyright 2013

Kale Pesto with Toasted Walnuts

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    Ingredients

    2 cups packed torn kale leaves, stems removed 1/4 cup toasted walnuts
    1 cup packed fresh basil leaves 4 cloves garlic, chopped
    1 teaspoon sea salt 1/2 cup grated Parmesan cheese
    1/4 cup extra virgin olive oil

    directions

    Total:
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      In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta and serve immediately.

    nutritional information

    Calories:
    139
    Fiber:
    1 g
    Fat:
    13 g
    Saturated Fat:
    2 g
    Carbohydrates:
    3 g
    Protein:
    4 g
    Sodium:
    279 mg
    Cholesterol:
    4 g
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