This refreshing pesto sauce is perfect for seasoning spring and summer dishes!
Basil and Garlic are acid and warm which supports lung, spleen, stomach, and large intestine health. They get rid of wind, cold, and dampness which may help if you experience irregular menses, diarrhea, pain, bloating, headaches, or frequent colds/ flu.
Kale is a member of the cabbage family. It is warm in nature and has a sweet, bitter flavor. Kale is a great source of iron, calcium, vitamin A, and chlorophyll. Kale helps build blood which nourishes anemic conditions, and regulating the liver and digestion.
Small amounts of nuts and seeds are recommended during the spring season. If nuts and seeds are eaten in excess it may contribute to other health conditions due to the high fat content. The cashew butter used in this recipe is appropriate for the season and adds a creamy, nutty texture.
Temperature: Warm
Flavor: Sweet, acrid, bitter
Organs: Spleen, Stomach, Lung, Large Intestine, Liver
Actions: Moves Qi and stagnation, nourishes the blood, removes toxicities, reduces inflammation, reduces edema, boost immune system
Ingredients
1 cup fresh Basil leaves, packed
1 cup fresh Kale leaves, no stem, packed
1 tbsp cashew butter
1/2 fresh lemon, juiced (about 1 tbsp)
1/4 tsp fine sea salt
4 tbsp Olive Oil
2 clove garlic, whole
Preparations
Add all ingredients to a food processor and process on high until smooth. Scrap down the sides if needed.
Store in air tight glass container. Pour a thin layer of olive oil on top of pesto to prevent browning. Keep refridgerated.