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.