Dr. Joey Shulman has the ultimate healthy pesto for the summer!
Kale and basil pesto
Ingredients:
- ½ cup of olive oil
- ¼ cup of vegetable or chicken broth*
- ½ cup of light and fluffy grated parmesan (not packed)
- 2 garlic cloves, peeled
- 2 cups of basil leaves
- 2 cups of kale, spine removed
- 3 tablespoons of pine nuts
- ½ teaspoon salt
- Black pepper
- Lemon juice
Method:
Place all of the ingredients in blender
Blend until creamy and smooth.
Toss with whole grain pasta or use as dip with vegetables or whole grain crackers!
*Be sure to use gluten-free stock if you want to make this recipe gluten-free!
Courtesy Dr. Joey Shulman
www.drjoey.com
@drjoeyshulman