Anti-viral garlic kale pesto – goes on anything!

The benefits of garlic are plenty and incorporating it into your meals in various way is an excellent way to alleviate viral infections. The component in garlic when you press it, is alliinase which forms into allicin. Besides its anti viral properties, it is also sometimes used as an anti-inflammatory.

Yet I find it sometimes difficult to digest the strong odour and taste of garlic. In this kale pesto version, however, I can take small bits before overdosing on it. Use it on a cracker, in pasta or mix it through a salad.

Ingredients:

2 handfuls of kale (washed and stems removed)
2 garlic cloves – pressed and set aside
2 tablespoons of avocado oil
10 brazil nuts – chopped in half
2 tablespoons of nutritional yeast
250 ml extra virgin olive oil
pinch of salt

Instructions:

Lightly steam the washed kale for 5 to 7 minutes and let it cool down. In a strong blender or food processor add all ingredients including the kale and blend from low speed to high speed. Stop after 30 seconds and scrape down the sides, pulse again a few times and your kale pesto is ready.