This cancer fighting recipe comes from Kristin Celeste Shroeger at The Intentional Minimalist!
Wash and dry produce. Peel two cloves garlic, trim ends off of garlic, quarter garlic cloves and add the garlic to the processor. Trim ends from kale stems, chop one half cup kale stems and add the kale stems to the food processor. Remove two cups parsley leaves from the stems and add the parsley leaves to the processor. Remove two cups basil leaves from the stems and add the basil leaves to the processor. Add one half cup pine nuts, one quarter cup olive oil and one quarter teaspoon salt to the processor.
Tightly secure the food processor lid and purée the pesto for thirty seconds. Remove the food processor lid, scrape down the sides of the food processor, add one tablespoon water, secure the food processor lid and purée for an additional thirty seconds. Refrigerate pesto in a tightly covered glass jar and use within three days.