VEGAN KALE PESTO
There's something about making pesto that is so gratifying. It couldn't be simpler to make but it always feels like a little luxury whenever you add it to a dish. This one works particularly well when added to the skillet in the final minutes of sautéing potatoes. Or spread onto a slice of fresh bread, top with avocado, and you have dreamy avocado toast.
Kale gives this pesto a deliciously deep flavor while also being a high-quality source of iron, fiber, and a long list of vitamins and antioxidants. The nutritional yeast provides a cheesy flavor and furthers the density of nutrition. Most pesto found in grocery stores has preservatives added to keep it shelf-stable and is made with low-quality oils that are highly processed. This recipe results in a pesto that isn't just a flavorful condiment, but also provides the nutritional benefits of real food. Enjoy!
5 cups kale, de-stemmed
1 cup parsley
1/3 cup extra virgin olive oil
1/2 cup nutritional yeast
1/4 cup pine nuts
2 large garlic cloves, chopped
2 tablespoons apple cider vinegar
1/4 teaspoon salt
Combine all ingredients in a blender or food processor and puree until smooth. Add more olive oil if necessary to reach desired consistency.
Store in an airtight container in the fridge for up to one week or in the freezer for 3-4 months.