This delicious dairy-free pesto makes a tasty and nutritious spread or dip and is a great way to get some more greens into the kids. Perfect as a snack to have on crackers, spread on toast, or to add to other meals such as pasta.
If we are short on veggies in the fridge and looking for a quick meal that I can whip up in a couple of minutes, then one of my go-to options is whisking a couple of eggs to make an omelette and adding a couple of tablespoons of pesto to add flavour and get some greens in there.
I made this when my toddler had a cold and was being picky with his veggies and I felt his immune system needed a boost. It’s always a bit tricky to add raw garlic to the food you are making for kids but more often than not they don’t seem to notice when it is added to pesto or hidden in other dips.
What many people don’t realise is that garlic does ideally need to be eaten raw and crushed for its immune-boosting properties to do their job. Crushing garlic releases an enzyme, called alliinase, that causes the formation of allicin. However, the heat from cooking can inactivate alliinase. According to research on garlic preparation methods, it only takes 60 seconds of microwaving whole cloves to lessen some of garlic’s health benefits.
What many people don’t realise is that garlic does ideally need to be eaten raw and crushed for its immune-boosting properties to do their job. Crushing garlic releases an enzyme, called alliinase, that causes the formation of allicin. However, the heat from cooking can inactivate alliinase. According to research on garlic preparation methods, it only takes 60 seconds of microwaving whole cloves to lessen some of garlic’s health benefits.
So to all those folks cooking away with their garlic thinking they are giving their immune system a boost, sorry to dampen your spirits (I don’t blame you I used to think this myself – it is a common misconception) unfortunately our old fave garlic does need to be consumed raw and crushed for maximum health benefits.
Alternatively if using garlic to cook with, crush it first, leave it to stand for 10 minutes, and add it to the dish toward the end of the cooking time. This has been found to allow time for alliinase to work before heat inactivates it.
I love to add this pesto to my Extra Crunchy Chia & Flaxseed Crackers topped with some avocado and tomato. This makes a healthy nutrient-rich filling snack that is pretty darn tasty!
If you are looking for other healthy spreads & dips you may like to try:
Roasted Butternut Squash & Turmeric Hummus
Creamy White Bean Dip with Roasted Garlic
I hope you enjoy this recipe for kale, basil, and walnut pesto! Please leave a star rating and let me know how you got on in the comments below, I love hearing from you!
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Have a lovely week!
Hope
Kale, Basil and Walnut Pesto
Ingredients
- 1 lemon
- 1 ¼ cup kale roughly chopped, stems removed
- ¾ cup fresh basil
- ¼ cup extra virgin olive oil
- 1 garlic clove
- 1 tsp Himalayan sea salt
- ½ cup of walnuts
- Freshly ground black pepper to taste
Instructions
- Juice the lemon.
- Add all ingredients to food processor and pulse until fine.
- Adjust seasoning if necessary with more salt and pepper.
Notes
Nutrtition Information
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
