This pesto is one-of-a-kind! It’s packed with flavor AND nutrients- lots of antioxidants, minerals (iron and calcium), chlorophyll (a detoxifying component of green leafies) and omega-3 fatty acids. The pesto is dairy-free, but trust me, you won’t be missing the cheese!

I spread this on tortillas for an easy, nutrient-packed quesadilla. Or I spread it on fish, chicken, or put a dollop in quinoa or rice.

Kale Walnut Pesto

Ingredients:
– 1/2 cup walnuts
– 2 cloves garlic, peeled and chopped
– 1 bunch of kale, chopped and stems removed
– 1/2-1 cup fresh basil leaves
– 1/3 cup olive oil (add more if need more liquid)
– salt and pepper
– Juice of 1/2 lemon
– 1/4 cup nutritional yeast

Instructions:
Put the walnuts and garlic in food processor and process until its a paste. Add the kale and basil. Pulse until finely chopped. Add olive oil, lemon and nutritional yeast and pulse until well combined. Taste and season with salt and pepper.

*This freezes well so I always double the batch to throw some in the freezer for future meals.