You can make pesto out of anything. OK, almost anything. And since broccoli and kale are nutrient powerhouses, why not combine them with the rich Omega-3s of walnuts and add it to some whole wheat pasta or spread it over chicken or fish?
2 cups broccoli, cut into medium-sized florets and trimmed
2 cups kale, coarsley chopped
big pinch of salt
2 cloves garlic
½ cup walnuts
½ cup olive oil (this is where you can pull out the good stuff)
½ lemon, juice and zest
½ cup parmesan cheese, grated
drizzle of white truffle oil (optional)
Here’s what you do:
Steam broccoli until tender. Throw kale in with broccoli for final minute of steaming. Make a paste with the garlic and salt with a mortar and pestle or with a chef’s knife on the chopping block. In a food processor or blender, place garlic paste, walnuts, olive oil, lemon juice/zest, parmesan, broccoli, kale, salt and pepper. Pulse a few times, scrape down the sides, pulse again. Taste and add salt/pepper/lemon if necessary. Serve right away or store in a container with a thin layer of olive oil on top to prevent browning.