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Kale pesto

200g   kale

60g     Parmesan

60g     toasted nuts (hazelnuts or pine nuts, walnuts, almonds)

1          garlic clove

1          lemon

Olive oil

Strip the leaves from the kale, wash them well and discard the stalks. If cooking, blanch the kale in boiling water for 1 minute until wilted. Drain and cool in cold water. Squeeze dry with your hands.

Put the kale, Parmesan, nuts and garlic in a processor and pulse until finely chopped. Add olive oil until you achieve a thick pesto consistency. Season with salt, pepper and a dash or two of lemon juice to your tastes.

Nutrifacts

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Kale is high in FIBRE that helps intestinal health & transit fatty acids. Kale contains VITAMIN C that supports the immune system and β CAROTENE a powerful antioxidant. Our bodies can produce VITAMIN A fromβ CAROTENE to support vision, healthy skin and mucosal membranes. Additionally, kale boasts high levels of Lutein and Zeaxanthin to protect our eyes.

Hazelnuts are high in fibre and protein as well as fat. Hazelnuts are high in the antioxidant vitamin E and minerals like copper which is an important component of a powerful antioxidant enzyme (Superoxide dismutase or SOD) that helps reduce the levels of harmful free-radicals in our bodies and magnesium, necessary for energy production, muscle relaxation as well as calcium metabolism.

Garlic is high in an important antioxidant, VITAMIN C which also supports the immune system. Laboratory tests indicate that garlic has anti-inflammatory properties and may help modulate the immune system.

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