Vegan Kale Pesto

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Vegan Kale Pesto

Level 1 Serving Suggestions: Use pesto on zucchini noodles, shrimp, chicken, or even vegetables.

  • 1 Bunch of Curly Kale
  • 2 Garlic Cloves
  • 1 Medium Shallot
  • 1 1/2 Lemons Juiced
  • 1 Cup Raw Walnuts
  • ½ Cup Extra Virgin Olive Oil
  • 1 Teaspoon Nutritional Yeast (optional)
  • 1 Teaspoon Himalayan Pink Sea Salt
  • 1/2 Teaspoon Black Pepper
  1. Fill a large pot with water and bring to a boil.
  2. Remove stems and wash kale.
  3. Place peeled garlic and shallot in boiling water for 3 minutes.
  4. Remove garlic and shallots form water and dry on a clean kitchen towel to drain off excess water.
  5. Working quickly place kale in boiling water.
  6. Swirl the kale in the water and immediately remove (this step helps mellow out the sharp/bitter bite of raw garlic, shallots, & kale).
  7. Place blanched kale in a cloth lined colander to drain excess water.
  8. Add kale and remaining ingredients (except olive oito the bowl of the food processor. Pulse a few times and then turn it on.
  9. While it is processing drizzle in olive oil into the container. You are looking for a choppy/creamy consistency.

Chef tip: Feel free to taste & make your own adjustments! I like to make a double batch and freeze in small containers for quick meals in the future. 

Serving Suggestions: Use pesto on zucchini noodles, shrimp, chicken, or even vegetables.


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