This recipe is so easy and if you have a food processor, its even easier! I use this for spread on turkey burgers, chip dip, veggie dip, add to mayo, add to roasted veggies, dressings, etc. There is so much you can do with this. The trick is I use only a few walnuts which cuts down on the calories and on the other hand, walnuts are actually really good for you. Raw walnuts, not roasted, not salted. Use organic kale, organic garlic and hydroponic organic or homegrown basil. Its that time of year that you could really get some yummy basil going outside and this is the recipe to use for the overgrown basil you might just grow! You could also substitute organic parmesan cheese but, I love the galaxy soy parmesan. No one that has ever tried it over here has EVER known the difference. It tastes exactly the same as the real thing!! What you will need:
2-4 large cloves of organic garlic roughly chopped.
2 Tablespoons or organic, cold pressed olive oils.
One cup packed organic basil.
2 cups of kale, throw away all rough stems.
2 Tablespoons of galaxy soy parmesan.
Around 5-7 large walnuts. I only use 5 .
Pink himilayan salt and pepper to taste.
Put everything in your food processor except the oil. Use the low setting and run until everything is well incorporated and paste like. As you run it, drizzle in the 2 Tablespoons of olive oil. Continue on low until everything is mixed as one. You cannot over mix this. I like it to be very creamy and spreadable. Any consistency you like is great! This is my personal favorite on a turkey burger and the other side of the bun with roasted garlic hummus. Add some sprouts and garlic chipotle puree and ....well thats a whole other story! Coming soon on all that!
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