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 flavour)
- 3 Garlic Cloves (add more or less depending on how much you like)
- 3 tablespoons Nutritional Yeast
- 1/2 Cup Raw Almonds
- Salt
- Pepper
Recipe Description
This Kale & Almond Pesto makes a wonderful alternative to traditional basil pesto plus it’s cheaper to make & it’s dairy free. Stir through freshly cooked pasta for a super fast & nutritious meal!
This Kale & Almond Pesto is deep green with flecks of chunky, crunchy almonds. It tastes great freshly made but tastes even better after a few days in the fridge. I store it in a little mason jar and it is then ready for a quick meal at the drop of a hat. It also freezes very well.
