Recipe – Kale and Arugula Pesto

This pesto is a great dressing for a wide range of dishes, from rice dishes to vegetables, and will definitely come in handy when you’re in the mood for something quick and healthy, I think it pairs well with the puda pancakes.

From a digestive point of view, basil is a powerful tonic that keeps our circulatory channels open, also, we sautée the kale and arugula to lighten the load on the stomach.

Ingredients

115 g kale leaves, washed, chopped and without stalks
1/2 cup olive oil
1/4 teaspoon asafoetida (optional)
2 cups arugula
1 cup chopped walnuts
1/4 cup chopped fresh basil
1 tablespoon lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1/4 -1/2 cup water

The Magic

Process the kale in your food processor you should end up with about 2 cups of shredded kale.
In a large skillet, heat the olive oil over medium-low heat.
Add the asafoetida and after 15 seconds, when it gives off its aroma, add the kale and arugula.

Stir for a minute, just long enough for the leaves to wilt and absorb the oil.

Put the leaves back into your food processor, add the walnuts, basil, lime juice, salt, pepper and turn the machine on.

Add the water little by little until you get the texture you like: you can have a finer pesto or a more textured version depending on your taste.

You can store this pesto in a sealed container in your fridge for up to a week.