HOW TO MAKE A KALE AND ALMOND PESTO

Another way to have your vegetables and making it taste good, this recipe also leaves you with room to customize.

Ingredients:
7 medium Kale Leaves
5 tablespoons Extra Virgin Olive Oil (if you prefer not to use oil you can sub this for water

but you won't get quite as good a consistency or flavor)
3 Garlic Cloves (add more or less depending on how much you like)
3 tablespoons Nutritional Yeast
1/2 Cup Raw Almonds
Sea Salt

Directions:
1. Wash the kale and strip the leafy parts from the stems. Discard your stems or save them

in a bag in the freezer with other veggie trimmings to make your own homemade veggie

stock.
2. Add the kale, olive oil, garlic nutritional yeast and roughly half of the almonds to a food

processor (or blender) and process until smooth,
3. Season with salt to taste.
4. Add the remaining almonds and pulse until they are chopped but not too small. We want

the nutty chunky texture in there. Use immediately or keep in a jar in the fridge for up to a

week. It also freezes well. If it becomes a little dry just add a few drop of water or some

olive oil to dilute it slightly,