Dino Kale Pesto
December 31st, 2012
Dino Kale Pesto
Servings
3/4 cup
Ingredients
- 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
Servings: cup
Units:
Instructions
- Heat animal fat in pan over medium-heat. Add kale, spinach, and garlic.
- Cook to soften, then transfer to blender or food processor.
- Add basil, oil, lemon juice, pumpkin seed butter, brazil nut, salt, and squash. Blend until smooth.
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