Saturday, October 6, 2012

Kale Pesto

4 cups chopped de-stemmed kale
1 cup walnuts
1/2 cup nutritional yeast
1 TBSP minced garlic
1 TBSP canola oil
1/4 cup water
1 TBSP mushroom soy sauce (or soy sauce or tamari or Bragg's aminos)
1/4 cup lemon juice

To Make:
Puree all ingredients in a blender or food processor.
Makes 2 cups.

Serve as a dip, on pasta, on potatoes or on a crusty bread.

NOTE: We bought a bunch of kale at the market this morning and it made 12 cups of chopped, de-stemmed packed kale.

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