We are rounding third base, headed for the weekend and I am ready for a weekend of celebrations beginning with tonight at the Padres stadium where a dear friend of mine will be honored on the field. I can’t wait to watch some baseball with some of my favorites!
It’s been a little while since I’ve done a YouTube video and even longer (maybe ever?) that I’ve shared a simply fit savory recipe so I decided to start with one of my favorites. Pesto. Tis the season for grilling, summer veggies and of course pizza-all perfect avenues for pesto!
I chose to do a dairy-free version which is a little different than traditional pesto as it doesn’t involve cheese and I don’t stick to just basil, I add kale for a nutritional punch and rich green hue. By eliminating cheese I had to incorporate something that gives the same creaminess so I subbed pine nuts with cashews and it did the trick. I promise you will not miss any of the usual suspects and appreciate all the added bonuses you get from these whole, clean ingredients.
Without further ado, here is the link to YouTube where you will find my how-to video for this pesto recipe.
MSF Kale-Basil Pesto
2 c de-stemmed kale
1 c of basil
½ c raw unsalted cashews
1 clove garlic
½ c olive oil (added 1 TBL at a time)
black pepper and salt to taste
Place kale, basil, cashews, garlic, 1 TBL olive oil, salt and pepper in food processor. Pulse 1-2 minutes until well blended. Slowly pour olive oil in top while processor is on low. Push sides down with spatula and continue to pulse and add olive oil until desired consistency is achieved. Enjoy! Store in airtight container in refrigerator up to one week.
Well I hope you all have an amazing Friday and incorporate some health and wellness in your weekend. There is so much to be grateful for that it’s easy to come away from that after a long week…but keep your chin up and focus on the POSITIVE and ways to keep happy moments scattered throughout your day.
Have a wonderful weekend friends!