Kale Pesto

This kale pesto is dairy free but you would never know. The nutritional yeast gives it that cheesy tang and the garlic, nuts and kale make for a perfect topping for pizza, gnocchi, pasta, tomatoes, tomato soup, etc.

Ingredients:

20 oz. bag of organic baby kale or one bunch dino kale

½ cup organic walnut pieces (can substitute another nut if preferred)

¼ cup nutritional yeast

2 cloves garlic

½ cup olive oil + more as needed

Kosher salt & pepper to taste

Directions:

1.      This is a job for a food processor.  Place nuts and garlic into processor and pulse until chopped.

2.      Add ½ of kale and ½ of oil and process until combined.  Add the rest of the kale and olive oil, nutritional yeast, 1/2 tsp. kosher salt and pepper.  Process until smooth, use a spatula to clear the sides if needed. 

3.      Taste.  Add more olive oil to achieve the consistency you like.  Add salt and pepper to taste.