Description
This pesto is so packed with vitamins and minerals – your body will be humming along nicely. Flexible and tasty, this pesto can be frozen and thawed for pasta, pizza, sandwiches, and much more.
Ingredients
Scale
- 2 cups of kale (I used dinosaur)
- 1 cup of fresh basil leaves
- 1/2 cup of walnuts
- 4 –6 cloves of garlic (depending on how much you love or hate it)
- 2 tablespoons of Nutritional Yeast (I used Bob’s Redmill)
- Olive Oil
- Salt
- Pepper
Instructions
- Into your food processor or Vitamix, add your garlic and pulse until it breaks down into really small pieces. Then add your kale/spinach/basil or whatever mixture you’re using, walnuts, Nutritional Yeast, salt and pepper. Process until chopped up nicely.
- Through the spout, drizzle olive oil, while the machine is running to blend the oil into the mixture. Avoid being heavy-handed here. I add and watch to see how the pesto looks. Add more if it needs it, if not, stop.
- Taste and adjust salt and pepper. The nutritional yeast will add a nutty/cheese flavor to the pesto without dairy. It is also packed with B vitamins. (Also great on popcorn.)
- Spoon out the pesto into an airtight container and refrigerate or freeze until needed. A little pesto goes a long way on pasta so start with a tablespoon or so and add more until you get to the amount you prefer. Always add it to drained, hot pasta – giving it a good toss to incorporate.
- Category: Condiment