Wanting to up your kale intake but finding tough kale leaves in your salad less than inviting, no worries, this recipe makes it easy to chow down all those nutrient-dense greens.
Today’s recipe includes Lemon essential oil and Basil essential oil.
Lemon is used in this recipe to balance out the bitterness of the kale and it comes with the added benefit of cleansing our insides. So very good for us!
Basil gives this recipe the true pesto taste we all love and offers antioxidants and anti-inflammatory properties. Ace!
Makes 375g (glass jar) / Ingredients:
2 bags of kale (stems removed and torn up)
8 drops basil essential oil
6 drops lemon essential oil
3/4 Himalayan salt
3/4 cup cashew nuts
1/2 cup extra-virgin olive oil
Place Kale in the blender (stemless and torn up) and blend until almost smooth – you may need to pulse the blender and push down leaves from time to time.
Add all other ingredients except for Olive Oil – blend 2 mins or until almost smooth.
Add Olive Oil and blend until smooth and creamy.
Pop in a glass jar and store in the fridge until finished.
Let me know if you enjoy this simple and super healthy recipe.