homemade vegan parsley kale pesto.

Happy St. Patrick's Day! 

Sunday night, I cooked up a batch of fun foods for this week coming up, and realized upon stepping back from my many storage containers that nearly everything was green! Sauteed mushrooms with kale, grilled broccoli rabe with garlic, pancakes made with a blend of greens peas and mint {recipe coming soon!}, shredded Brussels sprouts... it was like a leprechaun convention in the kitchen, minus the leprechauns. 

By the far the yummiest - and most worthy of mid-March celebration - was this little recipe here. I've made a similar version before for the raw zucchguine pesto pasta, and something similar in this week's Meatless Meal Plan, but last night's version was a whole different blend of goodness altogether. Something about the mingling of parsley, lacinato kale, and nutritional yeast gave this batch the most gorgeous green color! I just had to share for St. Patrick's Day, because really, any holiday that is so green-centric (for whatever the reason) is awesome in my books. 

vegan parsley kale pesto

Not only is this delicious, but this versatile pesto is a packed with:

  • Omega-3 fatty acids from the walnuts
  • B-Vitamins from the nutritional yeast
  • Vitamin K and folate from the parsley and kale
  • super-healthy unsaturated fat from the olive oil

Plus, this is a simply perfect blend of greens for springtime. Parsley, in particular, is one of the most alkalizing foods we can eat. In spring time (which I hope is coming soon), the body undergoes its own little seasonal detox, breaking down the remnants of a winter full of acid-forming, heartier foods. Parsley, and kale too, help to break these down, effectively detoxifying and rebalancing the body. An alkaline body is a body free from inflammation (and less inflammation means less weight gain, less moodiness, less digestive upset... it's a good way to go!) Something like this pesto is a simple way to work more greens in the day {and it's so darn yummy, you won't even mind}. 

Keep a jar of this handy in the fridge for pastas, veggies, salads... or even just eating off a spoon. That's the leprechaun way, right? ;) 

Cheers to you and your Irish [or wannabe Irish] roots today! How are you celebrating?

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vegan parsley kale pesto
Yields 1
A luxuriously creamy no-cheese pesto, perfect for pasta, veggies, or eating straight from the jar with a spoon. This sauce is packed with omega fatty acids, vitamin B, and a ton of Vitamin K from all the crisp leafy greens.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 3/4 cup walnuts
  2. 1/3 cup nutritional yeast
  3. 2 cups loosely packed Italian parsley
  4. 1.5 cups loosely packed Lacinato kale
  5. 1 tsp sea salt
  6. 1/2 cup olive oil
Instructions
  1. 1. In a food processor, combine walnuts and nutritional yeast. Process to a fine crumb.
  2. 2. Add remaining ingredients, except oil, and pulse for about 3 seconds.
  3. 3. With the food processor running, slowly pour in oil until everything blends smoothly. Voila!
Notes
  1. Refrigerate.
From The Ground Up Wellness http://fromthegroundupwellness.com/
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Posted in dinner, gluten-free recipes, health coaching info, homepage featured, lunch, recipes, side dishes

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