kale pesto pasta

20 minutes to an omega-3-rich dinner.

Add omega-3 fats wherever and whenever you can get ‘em!

This is what’s on my mind as we approach the last days of summer — anti-inflammatory foods and how much we need them as the days get shorter and we get back into our school and work routines.

It’s easy to eat fresh and colorful foods bursting with antioxidants in the summer. They’re everywhere. But despite the global accessibility of agricultural products – mangoes in December and asparagus in January anyone? — vitality and vibrancy fade with the warm weather. This is where omega-3 rich foods can amp up the free-radical-fighting capabilities of our diets.

Omega-3 fats are the essential fatty acids that work to decrease inflammation. They’re essential in that we need to eat them, our bodies cannot make them. I have multiple sclerosis, as you know, so anti-inflammatory everything is important to me.

Both kale and walnuts are a good source of this healing fat and they, kale especially, abound in the fall. Cue this kale pesto pasta. 

Walnuts have the highest omega-3 fats of all the nuts and kale has one of the highest quantities of these healthy fats of all of the vegetable kingdom. When blitzed with some garlic, nutritional yeast, and lemon juice, the result is an incredible pesto.

The best part? This recipe takes less than 20 minutes to make!