This recipe happened when I was doing one of my detoxes and the number of boxes that I had to deliver that particular day was rather high. I needed one of the dishes to be fast to prepare, mainly raw, but quite filling. And this recipe happened. I did it free hand as I normally do but here is the rough recipe. Amount of oil, salt and lemon juice for massaged kale is pretty much optional. Keep tasting it and eventually you will get it right just like I did!
If you cannot source kale you can use spinach or chard instead, or combination of both. You can also substitute brown rice for quinoa or millet or even gluten free pasta.
Serves team of 4
1 cup walnuts or macadamia nuts
1 teaspoon sea salt
2 tablespoons nutritional yeast
1 large head broccoli florets
2 large handfuls rocket
2 large handful each parsley and cilantro with stalks
2 large handful basil
½ cup cold pressed olive oil
4-6 cups cooked grain (brown rice, quinoa, millet…)
For pesto place nuts, salt and nutritional yeast in food processor and pulse until ground, add broccoli and give it another pulse then add all fresh herbs. Once all starts to blend well add olive oil. If too dry add little bit more oil. Check seasoning and add more salt if necessary.
8 handfuls kale (this is really approximate, you can serve more or less kale per portion)
¼ cup lemon juice
2 teaspoons sea salt
¼ cup cold pressed olive oil
Combine all in a large bowl and massage it with your hands until ‘wilted’
Brazil nut parmesan
2 cups Brazil nuts
¾ teaspoon sea salt
Process in food processor making sure you don’t over process it as you want sprinkling consistency and not texture that is quite stuck and sticky. This recipe will be way too much for this meal alone so keep leftover in the fridge. It will keep well in the fridge for weeks.
Stir pesto into your cooked grain or pasta, divide between four plates and top with massaged kale. Sprinkle with Brazil parmesan and some hulled hemp seeds.