What better way to get your kale in than put it into an awesome pesto recipe. We use nutritional yeast in place of cheese. This is a great way to keep it vegan if you wanted and also adds a blast of B vitamins.1 bu Kale1/3 C Pine Nuts, Lightly Toasted2 cloves roasted garlic1 ½ T lemon juice2 T Extra Virgin Olive Oil2t Nutritional Yeastpinch Cayenne PepperSea Salt and Pepper to TastePrepare 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.This is great as a dip or to toss on brown rice pasta, vegetables or as a dressing for a chicken salad.