Kale & Cilantro pesto. Plus an (almost) edible body scrub.

December 21, 2014

The best X-mas gifts come from the heart. And are made personally by YOU.

X-mas is around the corner and as usual the crazy run for presents is on. Faster, higher, better. Not with me. I decided to hand out only hand- and homemade gifts. And in my opinion there is nothing better than food or body care, with nothing in it but organic ingredients. So this post is both about a very tasty pesto and a delicious body scrub. Which happens also to be so natural, that you actually could eat it.

But you better don’t. ‘Cause its a lot of sugar.

Lemon and ginger sugar body scrub

I chose to make body scrub and pesto because both will keep for a fair amount of time and will not get bad too fast. The pesto will keep up to 3 weeks in the fridge and the body sugar scrub makes is up to 2 months in room temperature (at least it did last year in my bathroom!).

Lemon, ginger and sugar scrub

So show your beloved ones that you really care about them and prepare by hand some delicious, healthy and totally awesome smelling gifts. You will only need a few jars, love and few hours in the kitchen. Put up some lovely carol to get in x-mas mood (like this one) and get started!


LEMON & GINGER Sugar Scrub (makes 2 x 0,2 l jars)

200 ml coconut oil

1,5 cups sugar 

zest from 2 lemons

2 tbsp grated ginger (pressed out of fluid)

1 tsp ginger powder (optionally, turns the scrub into yellow)



1. On the lowest temperature melt the coconut oil until fluid. Let cool down a little.

2. Add the sugar, lemon zest, grated ginger and ginger powder. Stir until everything is nicely blended. Fill in jars and let cool down completely. Store in room temperature up to 2 months.

Sugar scrub homemade


KALE & CILANTRO PESTO (makes 2 x 225 ml jars)

1 cup walnuts

4 middle sized kale leaves

150 ml olive oil

juice of 2 lemons

8 tbsp water

2 cloves garlic

2 handfuls chopped cilantro

1,5-2 tsp salt (depending on your liking)

1 chopped chili (optionally)

Delicious cilantro, walnut and kale pesto.


1. In a blender mix walnuts, olive oil, lemon juice, salt, garlic and chili until smooth.

2. Remove the hard stalk of the kale leaves, chop rough and add gradually into the mixer (if you have a strong mixer, you might add all at once). Add gradually water to get a nice consistence. Fill into jars and store in the fridge up to 3 weeks.

Home made kale and cilantro pesto

Hope you liked the ideas guys and have a lovely Christmas!


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