served with fish. It adds a tasty zest which the kids love, as well as many health-beneficial nutrients.
Playing around with my recipe in an attempt to make it even healthier, I have added kale and even spirulina over time. The spirulina is optional, as it adds its own distinctive taste to the mix, in addition to a myraid of nutrients that include high iron levels and a variety of different B vitamins.
*2 cups fresh basil leaves
*3 cloves of garlic (peeled)
*5 large kale leaves (stems removed)
*1/3 cup roasted pine nuts
*½ tsp pink Himalayan salt
*½ tsp freshly ground black pepper
*½ cup of olive oil
*1 tbs organic freshly squeezed lemon juice
*parmesan cheese to taste (I like to use a lot of it, at least ½ cup)
*optional: 1 tsp spirulina powder