Do not be turned off by this recipe. It is delicious, and you can think of this recipe as a gift for your heart.
It has walnuts which supply antioxidants and nutrients like magnesium and omega fatty acids. Walnuts deliver a plant-based fatty acid, alpha-lipoic acid (ALA), essential for heart health.
The leafy greens are rich in fiber, potassium, vitamin K, magnesium, calcium, and folate, all-important supporters of cardiometabolic health. More importantly, the leafy greens are directly converted into nitric oxide, a powerful component in optimizing cardiac health. This pesto is exceptionally versatile and can be used over meats, vegetables, hummus, or vegetable noodles. Give it a try! Your heart will thank you!!
- 7-8 cups of winter greens like kale, Swiss chard, beet greens, and baby spinach, stemmed and
torn into 1–2-inch pieces
- 1 cup walnuts, toasted
- 2 large garlic cloves
- 1 tsp of lemon zest and 2 T of lemon juice (or juice of one lemon)
- 1⁄2 cup of good quality extra virgin olive oil
- 1⁄2 tsp Himalayan salt and 1⁄4 tsp fresh ground pepper
- 2 oz parmesan rind or parmesan cheese
- 1⁄2 t red pepper flakes
- Additional grated parmesan cheese to top
- Toast walnuts in oven at 350 degrees for 8-10 minutes. Watch to make sure they do not
get too browned.
- Place torn greens in a large bowl and microwave for 2 minutes to wilt. Add walnuts, greens, garlic, parmesan rinds, and lemon zest to the food processor and process until finely chopped. Slowly add olive oil and lemon juice, salt and pepper, and red pepper flakes and process until mixed.
- Can serve over pasta, spaghetti squash, or polenta. Brush over meats or vegetables before roasting or grilling or use as a spread on sandwiches or wraps before toasting or heating.
Also delicious over hummus.