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If you are interested in supporting methylation, you’d better be eating lots of raw, green, leafy vegetables in order to get your body the folate it needs to fuel the process! (If you are interested in reading more about methylation, folate, and MTHFR, check out Part I and Part II of my blog series on methylation). Think spinach, kale, collard greens, and chard… yum!
As far as pesto goes, sometimes it seems like basil has all the fun… but the truth is you can make it out of just about anything green and full of flavor (like dandelion greens!). I’ve used kale in this variation, because it is super tasty and nearly always in season. No need to wait for the peak of summer to have your pesto — now you can enjoy it all winter long! I like to eat it on homemade plantain crackers, cassava chips, stirred into soups, or as a sauce in stir-frys.
Psst. Looking for an awesome brand of AIP-compliant cassava chips like you see in the photo? Find my favorite here!
- 1 bunch kale, chopped (about 4 cups, packed)
- ¾ cup extra virgin olive oil
- 1 lemon, juiced
- 2-3 cloves garlic
- ½ tsp sea salt
- Add all of the ingredients to a high-powered blender or a food processor.
- Blend or process for 30 seconds or until a paste forms. Use a tamper, or stop periodically to scrape down the sides of the processor once or twice.