Kale Pesto - Vegan

 This fresh, cheese-less pesto is a versatile sauce and a little goes a long way. I mixed mine into freshly cooked pasta, sweet carrot noodles, spread it on toasted bread with tomatoes, and used it to make vegan grilled cheese. Quick, simple, and all you need is a blender.

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Ingredients:

• 1 bunch kale, stems removed (about 2 cups)
• 1 large clove of garlic
• 1/2 cup olive oil (1 cup oil if you want a coarse pesto)
• 1/4 cup of roasted almonds
• 1/4 cup raw cashews
• the zest and juice of 1 lemon
• 1 tablespoon nutritional yeast
• salt and pepper to taste

Directions:

1. Wash and dry the greens and remove the thick, hard stems. 
2. Place all of the ingredients in a blender and pulse until it is combined.
3. Taste the mixture and add salt and pepper as needed.
4. Use as you would any other pesto.
5. Put any leftovers into an airtight container. Should be good up to 7 days.