Lemony Kale Pesto
Description
Yummy kale pesto with plenty of lemon for a nice zesty flavor. Pecans, nutritional yeast and olive oil make this a rich lively sauce for raw pasta or as a delicious spread on flax crackers.
Recipe by
Ingredients
* 1 bunch lacinato (dinosaur)kale
* 1/4 cup nutritional Yeast
* 3/4 cup pecans
* ½ teaspoon sea salt
* zest of 1/2 lemon
* 1 tablespoon lemon juice, freshly squeezed
* 1 clove garlic, grated
* ¼ cup cold pressed olive oil
Methods/steps
1) Remove stems from kale.
2) In a food processor fitted with an s-blade, add the Kale, nutritional yeast, pecans, salt, lemon zest, lemon juice, salt, and garlic. Process until coarsely chopped.
3) Slowly add olive oil and pulse to incorporate. Taste for salt and add more oil if it is too dry. This should not be an oily pesto, only add enough oil so it is moist.
4) Toss with a zucchini Pasta, use as a raw pizza base or as a delicious dip.
Comments
Subscribe to this comment's feedthe flavors play together very nicely, with richer, heavier, bitter components up against the brightness of the lemon. it tasted really good on bell pepper corn chips!
the texture was a bit dry for my liking, although it might pair well in a dish with another more wet sauce. i didn't measure the oil, but i'm guessing i used closer to 1/2 cup to get the texture i was looking for.
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