Tuscan Kale Pesto

August 25th, 2016

Tuscan Kale Pesto

Tuscan Kale Pesto

This is an excerpt from my new book, The Thyroid Connection. Order your copy today!

Myers_ThyroidConnection

This recipe is great to make when you are already cooking a butternut squash. I like to do that on the weekends to have some starch ready for the week. This pesto is a terrific source of selenium and zinc (which are great for your thyroid), and is wonderful with any protein or salad or used as a veggie dip. Find this recipe and others in my book The Thyroid Connection.

 

 

Tuscan Kale Pesto
Tuscan Kale Pesto
Servings
1 1/2 cups
Servings
1 1/2 cups
Tuscan Kale Pesto
Tuscan Kale Pesto
Servings
1 1/2 cups
Servings
1 1/2 cups
Ingredients
  • 2 tbsp coconut oil
  • 1 bunch Tuscan kale roughly chopped
  • 2 cup spinach loosely packed
  • 8 clove garlic peeled and smashed
  • 1 bunch basil
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 tsp salt
  • 1/2 cup butternut squash cooked (optional but ideal)
Servings:
Units:
Instructions
  1. Heat oil in large skillet over medium heat. Add kale, spinach, and garlic. Cook to soften, about 5 minutes.
  2. Transfer to blender, and add basil, olive oil, lemon juice, salt, and squash. Blend until smooth.
  3. Store in sealed glass container in the fridge for up to 5 days. If you have leftovers after 5 days you can freeze individual portions in an ice cube tray and store for 3-6 months.

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