Kale Pesto

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 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.

This is great as a dip or to toss on brown rice pasta, vegetables or as a dressing for a chicken salad.

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