Vegan Kale Pesto


2 huge handfuls of green kale

10 leaves of basil

1/2 c pine nuts

1/3 c extra virgin olive oil 

1/3 c lemon juice

1 clove garlic

Coarse sea salt to taste 


Combine all the ingredients in a Vitamix, high power blender or food processor and pulse. Serve as a sauce, spread or dip. Delicious on eggs, wild salmon or shrimp!



Monounsaturated fat (MUFA), found in foods such as extra virgin olive oil and pine nuts, has shown to improve biomarkers of cardiovascular and metabolic health when consumed in replace of saturated fats. People who eat a diet rich in MUFAs have a lower risk of cardiovascular disease and cardiovascular events such as heart attack & stroke. In addition to healthy fats, dark leafy greens provide a wealth of nutrients- fiber, vitamins and minerals, phytochemicals which provide a host of health benefits including lower cholesterol and blood pressure, stabilize blood sugar levels and slow memory loss. Both leafy greens and healthy fats possess major anti-inflammatory properties to protect cells against stress and aging. 

jamie mok