Ingredients

• 1 bunch of Tuscan kale, washed

• 1/2 cup shelled walnuts (*see notes)

• 4 cloves of garlic

• ¼ cup Nutritional yeast

• ¾ cup good virgin olive oil

• Juice of one lemon

• Salt (to taste)

• Black pepper (to taste)

• Chile flakes (to taste)

 

Instructions

Making the pesto

1. Trim the kale leaves off the thicl stems, then blanch them in boiling salt water about 3 minutes.

2. Add the garlic to a food processor, pulse. Add the walnuts to the  garlic and pulse until coarsely chopped.

3. Add the kale, lemon, salt, pepper, and Chile flakes to the garlic and walnuts and pulse a few times to break down the kale. Drizzle in the olive oil as you continue pulsing the food processor.

4. Add Nutritional yeast and pulse.

5. If to thick add more oil. The pesto should glisten.

6. Add to pasta or serve with rustic bread with grilled vegetables.

​

Note: You can substitute Cashews for walnuts 

​​​