Kale & Basil Pesto

This recipe is an easy way to use surplus basil from your garden, plus sneak in kale. You could also substitute spinach for a nutrient-dense addition to this sauce. Additionally, the walnuts provide healthy fats along with the olive oil. Substitute nutritional yeast for the parmesan cheese if you want it to be dairy-free.

Pesto is great with meats, fish, veggies, tofu, your morning eggs- pretty much any savory dish! Keep this in the fridge for up to five days, or freeze for later use.

Serves 6-8 Prep Time: 10 minutes Cook Time: 5 minutes Difficulty: Easy

Ingredients:
2 cups torn kale leaves, de-stemmed
1 cup basil leaves
1/4 tsp salt
1/8 tsp black pepper
1/4 cup walnuts
3 cloves chopped garlic
1/3 cup grated parmesan or nutritional yeast
Zest of 1 small lemon
1/4 cup olive oil

Directions
1. In a food processor, combine all ingredients except the oil. Pulse until the leaves are finely chopped and everything is well combined.

2. As the motor is running, drizzle in oil. Add slowly. Occasionally scrape down the sides of the food processor and keep processing until oil is combined.