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
|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|
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.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf