Thai Basil Pesto with Rice and Greens

Ingredients

1
whole head of garlic (peeled)
3
piece of ginger (cut into chunks)
3 cups
Thai basil
2 tablespoons
coconut oil
1 cup
roasted, salted sunflower seeds (or walnuts)
1
lime (juiced)
 
olive oil (if necessary to thin the pesto)
2 cups
basmati rice (cooked according to package directions)
2 bunches
kale (shredded)
Yields:
servings

Instructions

In a food processor, combine the garlic, ginger, basil, oil, seeds and lime juice. Process, if it's too thick, add some olive oil in a thin stream. Taste for salt.Steam the shredded kale very briefly. Fold together the cooked rice, kale and about 1/2 cup of the pesto. Taste and add more pesto as desired.

Dietary Preferences: