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!
1 bu Kale
1/3 C Pine Nuts, Lightly Toasted
2 cloves roasted garlic
1 ½ T lemon juice
2 T Extra Virgin Olive Oil
2t Nutritional Yeast
pinch Cayenne Pepper
Sea Salt and Pepper to Taste
Prepare a medium size bowl full of ice water. Set aside.
Bring a medium pot of sea salted water to a boil.
Remove stems form kale.
Submerge kale leaves into boiling water for 30 seconds. Remove and cool immediately in ice water.
Using a colander, strain kale.
Place kale in food processor and pulse until chopped.
Add pine nuts, garlic, lemon juice, olive oil, nutritional yeast and cayenne.
Continue Pulsing until pesto reaches a smooth consistency.
Add sea salt and pepper to tastes.