This recipe is loaded with immune boosting nutrients from the red bell pepper, purple kale, brazil nuts and lemon.  There is also the added support of the antibacterial elements in the basil and garlic, used for millennia in herbal medicine for bacteria modulating.  To top this off if you can get your hands on an unpasteurized miso and use it here you will be adding beneficial bacteria to your delicious and colourful meal.  Better yet make your own miso, it’ll be done next year!  Seriously I love making pestos, they have everything we could need for a great dip or sauce, garlic, herbs, lemon.  Customize it to what you have on hand.  I love this one!

Ingredients

• 3/4 C red bell pepper
• 1/2 C purple kale
• 1/2 C purple basil (or regular basil if there is none available)
• 1/3 C brazil nuts
• 1/4 C pine nuts
• 2 T flax oil (you can use olive oil for a more neutral taste)
• 1/4 t Himalayan salt
• 1 clove garlic, chopped
• 1 T light miso, your favourite type
• 1 T lemon juice
• Pepper to taste

Optional:  pinch cayenne

Optional:  sun-dried tomatoes, rehydrated (1/4 C or less is good)

Instructions

Pulse Brazil/pine nuts and chopped garlic in the food processor until broken down.

Add remaining ingredients and combine in the food processor until desired texture is achieved.

Taste and adjust for salt if necessary.

Toss with or massage into zucchini noodles, carrot noodles or raw veggies of choice, garnish and serve.