Our third recipe in a series from the Community Health Hub!
Recipe by Becky Ayre and food energetics based on Chinese Medicine by Jenny Tune from the Community Health Hub
What you need
- 200g kale (or any seasonal greens!)
- 1 chilli, sliced
- 80g strong hard cheese (or 60g sunflower seeds)
- 150ml olive oil
- 30ml lemon juice
- 150ml water
What to do
Cram the kale into a blender. Add the chilli, cheese, oil, lemon juice and water and blend vigorously until you have a vivid green pulp. Add any remaining kale, and blend again. Store in a clean, sealed jar with oil on top to preserve.
When the pasta is cooked, drain and stir the pesto and cheese through to coat generously.
Greens (kale, spinach, rocket, nettles): All greens (especially dark leafy ones) benefit the Liver and nourish and strengthen the Blood.
Chilli: Small amounts of chilli help to fortify and protect the Lungs and generally invigorate the circulation of Yang energy.
Sunflower seeds: Sweet and warm in nature they help to strengthen Qi and especially influence the Spleen.
Olive oil: Moistening and Yin nourishing.
Lemon juice: Sour, astringent and cooling, benefits the Liver and aids detoxification.