Adding fresh kale to pesto is a wonderful way to pack in more anti-inflammatory phytonutrients! My children love this recipe! If you tolerate dairy, try adding a few tablespoons of crumbled feta cheese to each bowl.
Ingredients
12 ounces
brown rice penne pasta
cooked and drained
4 medium
carrots
chopped
1 cans
chickpeas
rinsed and drained
2 tablespoons
extra virgin olive oil
½ teaspoons
sea salt
¼ teaspoons
black pepper
Kale Pesto
⅓ cups
pine nuts
3 cloves
garlic
½ bunches
kale
stems removed and chopped
2 cups
fresh basil
(packed)
1 tablespoons
lemon juice
½ teaspoons
sea salt
½ cups
extra virgin olive oil
