A Kale & Pepper pesto recipe that’s eczema-friendly too

Have a nut, skin and other histamine-induced allergy?

Here’s a pesto recipe that actually contains zero nuts or dairy – the usual suspects of inflammation.

This recipe is about reducing inflammation if suffering from Eczema. So, how does the recipe do it? And which ingredients make it safe for allergy suffers?

But, why is it good for Eczema?

Kale

This rich green veggie is rich in carotenoids that have an antioxidant effect which reduces that inflammation.

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Garlic

This flavourful favourite contains an anti-inflammatory compound called Diallyl Disulphide.

Bell peppers

These particular peppers contain the plant compound (flavanoid) Quercetin as well as Vitamin C which both reduce the levels of histamine.

Oilve Oil

The main component of this dish is olive oil which is rich in oleic acid that helps with very dry kin – great for cracked scaly Eczema patches.

So, there’s need to take an histamine to reduce the inflammation of allergic reactions like Eczema.

What else can you use this condiment dish for?

Pestos are generally versatile. You can spread it on toast, add it to soups, use it as a savoury dip, add it to pasta, antipasta, mezze or use it to glaze roasted vegetables fresh out the oven.

Kale Pepper Pesto

High in antioxidant Kale and anti-inflammatory garlic and Bell peppers. This pesto contains no nuts or dairy.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Course: Side Dish

Cuisine: Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Kale leaves Massage the Kale with seal salt and lemon juice to soften.
• 1 cup Basil leaves
• 1 Small Bell pepper Roughly chop
• 2 tsp Nutritional Yeast flakes This is a non-dairy replacement for Parmesan or Pecorino (dairy).
• 4 cloves Garlic
• 1 tbsp Lemon juice Freshly squeezed.
• 1/2 cup Olive Oil Extra Virgin
• 1 tsp Sea salt
• 1 tsp Black pepper

Equipment

• Food processor If you don't have a food processor, use a pestle and mortar to grind and mix by hand.

Method

 

1. Place the dry ingredients into the food processor except the olive oil.
2. Pulse to chop the peppers and leaves until they are fine, then process on normal speed.
   
3. Now start pouring in the olive oil through the feeder and blend until you have a saucy consistency.
4. Next add in the lemon juice and blend until the pesto is well combined and creamy.
   
5. Pour into a bowl and set aside.
   

Notes

Cook’s notes:

This pesto is great for spreading onto gluten-free bread or seeded crackers.

Will keep in the fridge for 4-5 days.

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