kale pesto
You can make the kale pesto for whatever you're craving or use it as a spread for the sourdough crostini.
Servings 1 cup
Ingredients
kale pesto
- 5 leaves lacinato kale, large bottom stems removed
- ⅓ C extra virgin olive oil
- ⅔ C sliced almonds (or ⅓ cup raw or roasted whole almonds, soaked in hot water for 20 minutes)
- 3 to 4 garlic cloves
- 2 tablespoon nutritional yeast
- 3 to 3 ½ tablespoon lemon juice (about 1 lemon)
- 2 teaspoon dried basil
- 2 teaspoon dried oregano
- 1 teaspoon flaked sea salt
- ½ teaspoon fresh cracked black pepper
Instructions
- Put all ingredients into a small food processor and pulse on high until well mixed. It should be slightly textured and not completely smooth.
Notes
Store in the fridge and consume within 4 to 5 days.
