Kale pesto

Kale pesto can be made in ten-minutes if you're like Jack, nimble and quick. If you eat this regularly it will go a long way to save you from the dreaded misery that is macular degeneration, and cataracts too.

That's easy to say, but just read the research lower down.

Pesto is traditionally made with sweet basil and pinenuts. Today we do something different. It is just as tasty but has rather other benefits; both are good.

Pesto lunch.

Ingredients

  • Two large bunches of young kale
  • 2 TBSP freshly-cracked pecan nuts
  • 1/4 cup grated Parmesan or other cheese
  • 1 clove garlic
  • 1 peppadew or slither of chili
  • Good slosh of olive-oil
  • Segment of whole lemon or lime.

Go for it

  1. Strip kale leaves from the stalks.
  2. Drop into boiling water 2 minutes.
  3. Drain and pop into a tall bowl.
  4. Add garlic, peppadew and olive-oil.
  5. Add the cheese, lemon and nuts.
  6. Blend, not too smooth.
Kale pesto leaves.

If you have very young kale leaves then you can certainly bypass cooking them which really is the more traditional way. But that's unlikely unless you grow them yourself. By all means drop in a few sweet-basil leaves, spinach or beet-tops too.

Kale pesto ingredients.

Better still, use many different kinds of kale; we have five growing at our green home.

I make no apology for freshly-cracked nuts. Yes, it will take you five or ten minutes. Once that shell is cracked and oxygen gets to the oils they start to go rancid. You know, that horrid smell when you open a packet from the shop.

Kale pesto ingredients ready to be blended.

We push hard to eat at least ten different coloured foods every day simply because the research is so strong that they dramatically reduce the all-cause of death. The quantity is not important to us, so just a sprig of parsley would count for one.

In our kale pesto there are five different varieties, not all seen in the photo, but I have also added a leaf of spinach and another beet-top. Add to that the nuts, peppadew and lemon-pulp and you can see it is not difficult to achieve ten, or even more.

Dark-green leafy vegetables are so important for many reasons, not least a phytochemical called lutein; it is transported exclusively to the retina of the eye where it absorbes the damaging blue-light. Talk to anyone with Macular Degeneration and you'll find they are on a prescription for it; too late cried he. Prevention remains better than a cure.

Over five-million Americans are blind, and many more partially-sighted because they abhor dark-green leafy vegetables[1]. Lutein helps prevent cataracts too.

Other phytochemicals are necessary too in the prevention of adult-onset macular degeneration, the most common cause of blindness in the elderly, notably zeaxanthin[2].

Vitamin E[3], omega-3 fatty acids[4] and dopamine are important too; freshly-cracked nuts are a good source as is a happy tum.

Making a probiotic such as sauerkraut or kefir is important at our green home. The normal-flora in the colon are an important source of dopamine.

Your kale pesto is to my mind just one of many condiments such as hummus or this lentil dish that can make a green salad rather more interesting. And of course use as many different coloured vegetables as you can; tomatoes, orange peppers and grated beets all add not only to the nutrition but make the dish more attractive.

Usually you will find that olive oil and lemon or lime are amongst the chief ingredients. Added to your kale pesto they turn it into a veritable medicine-chest of prevention.

Lemon juice

I almost never use lemon juice; that's odd I hear you thinking. It is because more than half of the goodies are found in the whole pulp.

So lime and lemon pulp are used in our cooking every single day. They are the richest source of vitamin C and a very interesting phytochemical called limonin[5]. Few conditions frighten me more than Alzheimer's and Parkinson's disease.

Kale pesto

Kale pesto is for the well-being of many parts of the body but especially the eyes.

  1. Lutein and Macular Degeneration from the National Eye Institute.
  2. Zeaxanthin macular degeneration. Web: shorturl.at/sxHY2
  3. Frailty and vitamin E
  4. Anti-inflammatory omega 3
  5. Limonin protection against the neurodegenerative-diseases.

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