Combine garlic, parsley and kale in a food processor. Process for about 5‐10 seconds, making sure to scrape the sides so everything gets chopped. Add nuts (nuts can be toasted first in 350F oven for about 5 min or till golden brown) and continue processing until they are well chopped. Put mixture in a bowl and mix in olive oil and non-fortified nutritional yeast (nooch) with spoon. Add sea salt and fresh ground pepper to taste.
NOTE: This recipe makes about 1 cup of pesto. Try substituting pine nuts or almonds for a twist on the flavor. Can’t find fresh kale in your store? Try spinach instead, the results will be delicious. Serve over brown rice with cannellini beans, pasta, as a sandwich spread, as a sauce spooned over eggs, or mixed with roasted potatoes. You can also add lemon juice or vinegar and turn it into a salad dressing. Enjoy!
