SPRING GREENS PESTO
Dips, Spreads, Condiments
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!