Kale-Brazil Nut Pesto Rigatoni
Another pesto, kale and the mighty Brazil nut. Read more about their health benefits below. This kale Brazil nut pesto has a course texture to it and sticks to the pasta well. The kale has a mellow green flavor that is not overpowering, and the brazil nuts add a light, soft bite. This recipe makes a great topping, spread, or dip for any meal. I like to feature my sauces and pestos with pasta because it shows off how versatile they are in a beautiful way. Pasta is the perfect palette to showcase so many flavors and combinations.
Kale is a superfood of a green, packed with carotenoid antioxidants that protect against cancer. It is low in calories, and high in fiber and chlorophyll. Loaded with Vitamin A, C, K, calcium, iron, sulfur, and omega 3, it is a true powerhouse of a green. Kale is also anti-inflammatory, great for the liver, cardiovascular system, and for detoxing the body. It’s also extremely versatile, blends well with fruit smoothies, tastes good cold in salads or sautéed, and can easily be added to any dish to improve flavor and nutritional content.
Brazil nuts are seeds that grow from Brazil nut trees, which are some of the tallest trees in the world found in the Amazon. These trees can grow up to 200 feet tall, live anywhere from 500-800 years, and produce an abundance of 250 pounds of Brazil nuts a year. It’s actually illegal to cut these trees down in Brazil. They are the most selenium rich food in the world. Selenium is an important mineral for lifting mood and alleviating depression, thyroid control, antioxidant activity, anti-inflammation, anti-cancer, heart protectant, and helps to reduce heavy metals in the body including mercury. They also contain Ellagic acid, a powerful anti-inflammatory (in addition to the selenium), is neuroprotective, anti-cancer, and anti-mutagenic. These nuts are heart healthy, full of essential unsaturated fatty acids, selenium, magnesium, copper, manganese, phosphorus, thiamine, calcium, potassium, iron, zinc, and vitamin E.
Best enjoyed with a heaping spoonful of my V Parmigiano.
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