Cleanse-Friendly Kale Pesto
To kick-start my 7 day cleanse I made a delicious pasta dish with roasted vegetables, quinoa pasta, free range chicken and kale pesto (dairy and gluten free!). I made sure I cooked up enough for leftovers for tomorrow’s lunch, I’m sure it will taste even better a day later. Yum!
Usually my roasted veggies consist of: cauliflower, zucchini, peppers (yellow and orange are my favorites), asparagus, garlic, red onion and eggplant. I toss them in organic extra virgin olive oil before I bake them at 400 degrees Fahrenheit for 20 minutes.
The following is from Joyous Health.
- 5-6 kale leaves, washed and ripped into large pieces (you can tear away from the stems too if you like)
- 1-2 garlic cloves (go easy on the fresh garlic if you are a newbie to this recipe)
- 1/2 cup fresh walnuts
- Squirt of half a fresh lemon
- 1/4 cup of extra-virgin olive oil (evoo)
- Pinch of sea salt
Place all your ingredients into a food processor or high-powered blender and chop on high for about 30 seconds to 1 minute. If you have a small food processor do it in batches. Give it a taste test and add whatever ingredient you feel it needs. I usually add more evoo. Mix it with your cooked pasta or into a salad.