Kale Almond Pesto

This is my go to pesto recipe that was inspired by a similar pesto we once created at Taloola Café.  This freezes really well, so make up a bunch and imagine the pesto-bilities. 

1 bunch kale, steamed to bright green
½ cup basil leaves
⅓ cup toasted almonds
¼ cup nutritional yeast
2 cloves roasted garlic
1 teaspoon  sea salt
2 tablespoons lemon juice
¼ cup extra virgin olive oil
pinch red pepper flakes

Place kale in food processor and pulse until chopped. Add almonds, nut yeast and garlic, pulse again to incorporate. Pulse in salt, lemon juice, oil and pepper flakes. Continue pulsing until pesto reaches desired consistency .
Enjoy over pasta, steamed veggies or as the beginnings of a great salad dressing.

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