Name: Super Green Kale Pesto
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 8 servings
Ingredients: 1 cup fresh basil ((large stems removed)); 1 cup fresh parsley ((large stems removed)); 2 cups packed kale ((or other sturdy green such as collards or beet greens)); 3 tbsp sunflower seeds, hemp seeds, or brazil nuts ((use seeds to keep nut-free)); 3 large cloves garlic ((peeled)); 1.5 tbsp lemon juice; 3.5 tbsp nutritional yeast; 0.25 tsp sea salt ((plus more to taste)); 2.5 tbsp extra virgin olive oil ((if avoiding oil, sub water)); 4.5 tbsp water ((plus more as needed))

Instructions

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1

Combine fresh basil (1 cup), fresh parsley (1 cup), packed kale (2 cups), sunflower seeds, hemp seeds, or brazil nuts (3 tbsp), cloves garlic (3 large), lemon juice (1.5 tbsp), nutritional yeast (3.5 tbsp), and sea salt (0.25 tsp) in a food processor or small blender. Blend until a loose paste forms.
2

Gradually add extra virgin olive oil (2.5 tbsp) (or water for oil-free) while blending, scraping down sides. Add water (4.5 tbsp) incrementally until a thick, pourable sauce is achieved.
3

Taste and adjust seasoning with more nutritional yeast for cheesiness, sea salt for flavor, sunflower seeds, hemp seeds, or brazil nuts for richness/thickness, garlic for bite, or lemon juice for acidity.
4

Store covered in the refrigerator for up to 5 days. For longer storage, freeze in ice cube molds for up to 1 month or more.