Pesto is my husband’s favorite sauce. In this case, we skip the cheese and most of the oil. This way you can spread it on roasted vegetables for a most delectable treat. It is also so delicious drizzled over no-tuna salad with arugula as the base for a scrumptious meal. This recipe comes from wellvegan.com. Yield is one cup.
Kale Walnut Pesto
ring a large pot of water to a boil. Cook for 5 minutes and transfer the kale to a colander, using a slotted spoon.
Combine the kale, walnuts, garlic, nutritional yeast, olive oil, and lemon juice in a food processor. Process until smooth. Add salt and pepper and more lemon to taste. Add water until desired consistency is reached.