(lasts 1 week in refrigerator or 2-3 months in the freezer)
4 cups of fresh, organic kale, stems out, torn in pieces.
1 tbs Organic lemon juice
1/2 tsp sea salt
*2 cups at a time, salt the kale, sprinkle with lemon juice and work the kale with your fingers. This gets all the bitterness out.
*In a blender you will add:
The Kale
1/2 cup organic nutritional yeast
1/2 cup organic Olive oil (Thrive Market Brand)
1/2 cup Organic raw walnuts (Terrasoul. Terrasoul.com or Amazon)
1/4 cup Organic raw pumpkin seeds. (GoRaw. Thrive Market or Amazon)
1 head organic roasted garlic (recipe below)
1 cup organic basil leaves
When all the ingredients are in the blender, blend until smooth. Use it as you would any pesto.
ROASTED GARLIC
Roast as many bulbs as you wish. Just 1 is used in this recipe.
Cut the pointy top off the garlic bulb. Pull some of the skin back so the olive oil can seep in. Place the bulb or bulbs in a suitable size baking dish. Pour the olive oil over the top. Roast it in the oven 350 until the garlic bulb is soft, approximately 25 minutes.
