Framar Health Kale Pesto Recipe
23 December 2018
Kale Pesto Recipe courtesy of Sarah Trimble Nutrition at Framar Health
Makes 10-12 servings
This pesto recipe is a great way to ‘hide’ green leafy vegetables in your diet if you’ve never been a fan of kale, spinach or broccoli. This pesto can be used to dress pasta for a post-run dinner or a pasta salad for lunch. It can even be spread on bread as an alternative to butter and mayonnaise in sandwiches or dollop a spoonful on top of soups or stews.
I’ve said it before Green leafy vegetables are a runner’s ultimate superfood, they contain calcium, potassium and magnesium, minerals essential for healthy muscle function. Kale is also an excellent source of iron, and can support a maintenance of blood iron levels that can be depleted by marathon training, especially in women.
The almonds used in this recipe offer yet another source of calcium and magnesium and the protein that is essential post exercise.
Raw garlic is a potent anti-bacterial and anti-viral and can be a fantastic dietary immune support during cold and flu season – meaning that colds and flus won’t interfere with your marathon training schedule.
85g blanched almonds toasted
85g parmesan, grated
2 garlic cloves, crushed
150ml extra virgin olive oil
85g kale, once stalks removed
Juice of one lemon
Sea salt and pepper to season
- Put all the ingredients in a blender and whizz to a paste. Add salt and pepper to taste. This is ready to serve straight away, stirred through hot pasta.
- There should be plenty leftover, it can be stored in the fridge for up to a week but it also freezes very well.