There are so many different pestos that you can make. You can exchange basil for different greens like arugula, spinach or in this recipe kale. You can also exchange the nuts...walnuts, pistachios and macadamias work well. Toss this sauce over spaghetti squash, chicken or your favorite GF pasta. Garnish with sun gold tomatoes or your favorite seasonal veggie!\n1 bu Kale\n1\/3 C Pine Nuts, Lightly Toasted\n2 cloves roasted garlic\n1 ½ T lemon juice\n2 T Extra Virgin Olive Oil\n2t Nutritional Yeast\npinch Cayenne Pepper\nSea Salt and Pepper to Taste\n \n Prepare a medium size bowl full of ice water. Set aside.\nBring a medium pot of sea salted water to a boil.\nRemove stems form kale.\nSubmerge kale leaves into boiling water for 30 seconds. Remove and cool immediately in ice water.\nUsing a colander, strain kale.\nPlace kale in food processor and pulse until chopped.\nAdd pine nuts, garlic, lemon juice, olive oil, nutritional yeast and cayenne.\nContinue Pulsing until pesto reaches a smooth consistency.\nAdd sea salt and pepper to tastes.