Almond and Kale Pesto

By vdub

Ingredients

• 1-2 cloves of garlic (we sometimes roast our garlic ahead of time)
• 2 cups of freshly washed kale
• 1 cup of loosely packed basil
• 1 cup of raw almonds
• 1/2 cup of organic extra virgin olive oil
• 1/4 tsp – 1/2 tsp of sea salt (taste)
• Ground pepper to taste

Preparation

Step 1

1. Place garlic, kale, basil and almonds into a food processor.

2. Blend until the ingredients are almost to a paste.

3. While the processor is running, add the olive oil.

4. Taste and season with sea salt and ground pepper.

*Optional – add 2 tablespoons of nutritional yeast to your pesto for a cheesy flavor.

Store pesto in the fridge for no longer than one week. If it lasts that long. Yield: Pesto for one large pizza