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Dino Kale Pesto

October 24th, 2016

Dino Kale Pesto

Dino Kale Pesto


3/4 cup

Servings: cup



  • 1 Tbsp animal fat or coconut oil
  • 2 cups dino kale tightly packed
  • 1 cup spinach loosely packed
  • 4 cloves garlic
  • 6 basil leaves
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp pumpkin seed butter (eliminate on The Autoimmune Solution Protocol)
  • 1 brazil nut (eliminate on The Autoimmune Solution Protocol)
  • 1/4 tsp sea salt
  • 1/4 cup butternut squash cooked


  1. Heat animal fat in pan over medium-heat. Add kale, spinach, and garlic.
  2. Cook to soften, then transfer to blender or food processor.
  3. Add basil, oil, lemon juice, pumpkin seed butter, brazil nut, salt, and squash. Blend until smooth.
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