Better make a double batch:                               there are so many uses for this dip!

Last week, we talked about how certain foods actually help to protect your skin from the sun. Two of those foods are kale and Brazil nuts.

Kale has an abundant source of beta-carotene that converts in the body to retinol. Retinol is an active form of vitamin A, which protects against oxidative stress and UV damage.

Brazil nuts contain selenium which helps to slow down the aging process caused by sun damage.

Today, I am going to share a delicious Kale Pesto created by a new friend of mine, chef Laura Henry-Zoubir. I’m really excited to have met Laura: not only is she a great person, she is a very talented chef who actually won on Chopped! More to come from Laura in the coming months, so stay connected!

Introducing Laura Henry-Zoubir!

The beauty of this pesto is that it’s packed with 2 sun protective power nutrients and it’s so versatile. This would be great at a Father’s Day celebration. You can serve it as a dip, sandwich spread or even marinate your chicken before grilling. The Greek yogurt in the pesto will help to make your chicken oh so tender and flavorful.

Kale Pesto Dip
Makes approximately 2 cups

Ingredients

• 1 cup kale, packed
• 1/4 cup fresh basil, packed
• 3/4 cup plain 2% Greek yogurt
• 1/2 tsp fresh garlic, minced
• 1 tsp fresh lemon juice
• 1/2 cup Brazil nuts (substitute: walnuts)
• 1/2 tsp kosher salt
• 1/8 tsp fresh ground black pepper
• 2 Tbs extra-virgin olive oil

Directions

Combine all ingredients in a food processor and puree until smooth. Enjoy with zucchini slices, cucumbers, carrot sticks, red bell pepper strips or as a sandwich spread or marinade for chicken.

Download Recipe Now!

Although most dads are not typically big salad eaters, this is a great way to slip in some greens — it’s tasty and you’ll help save their skin, too!

Happy Father’s Day to all you dads out there! And a special blessing to my husband, Peter, who is one of the most amazing fathers I know.

— Denise

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