Antioxidant-Rich Kale-Cashew Pesto: Boost Flavor & Immunity
Kale-Cashew Pesto
Cashews are a sweet nut that helps to balance the sharpness of kale. I use Tuscan kale, which is mild and tender. It’s also called lactinato kale, black kale, or cavolo nero. This pesto is wonderful tossed with pasta, quinoa, roasted potatoes, or even spread on sandwiches.
This recipe is from The Age Beautifully Cookbook, and it’s loaded with antioxidants, which prevent and repair oxidative damage to cells caused by free radicals. Cashews themselves contribute to this antioxidant power, as they are rich in vitamin E, a fat-soluble antioxidant that helps protect cells from oxidative stress while supporting immune function and overall disease prevention.
Kale is practically a wonder drug, with all its disease-preventing indoles (sulfur compounds), immune-boosting carotenoids, quercetin, vitamin C, and a bonus helping of bone-building calcium. These nutrients not only fight inflammation but also strengthen the body’s defenses against chronic diseases and infections.
Olive oil is rich in heart-healthy monounsaturated fats and flavonoids, both of which have antioxidant and anti-inflammatory properties that further support cardiovascular health and immunity. Basil contains lycopene, which appears to be particularly beneficial for prostate health, along with other antioxidants like lutein and zeaxanthin, known for supporting eye health and strengthening the immune system
Yield 1 cup
Ingredients
1 cup tightly packed whole Tuscan kale leaves, without stems
2 tsp. salt in a large bowl with water for rinsing
1 cup tightly packed whole basil leaves
½ cup unsalted roasted cashews
5 Tbs. olive oil
1 tsp. crushed garlic
¼ tsp. sea salt
1/8 cup grated Parmesan cheese
Instructions
- Rinse the kale in salted water. Drain and dry with paper towels
- Place the kale and remaining ingredients except the cheese and 1 Tbs. of olive oil into a food processor bowl, Blend for 10 seconds or until the mixture is granular but not smooth.
- Scrape down the sides of the bowl; add the cheese and the reserved Tbs. of olive oil. Blend for another 6-10 seconds until it becomes an emerald-colored paste.
- This pesto is wonderful tossed with pasta, quinoa, roasted potatoes, or even spread on sandwiches.
