This tasty and nutrient-packed pesto can be used on sandwiches, in nourish bowls, and as a pasta sauce.

Ingredients

• 2 packed cups of curly kale, washed
• 2 cups fresh basil, washed
• 1-2 garlic cloves
• 1 1/2 tbsp nutritional yeast
• 1 1/2 tbsp cashew butter or other nut butter or handful of raw nuts of choice
• 1 1/2 tsp apple cider vinegar or lemon juice
• 2 tbsp water
• 1/2 tsp salt
• 1/4 tsp black pepper to taste
• 3 tbsp olive oil

Method

1. Remove the washed kale and fresh basil from their respective stems.
2. Combine the kale, fresh basil, garlic cloves, nutritional yeast, cashew butter, apple cider vinegar (or lemon juice), and water in a food processor.
3. Pulse the ingredients to start breaking them down. Then, slowly stream in the olive oil with the processor running until the mixture becomes a smooth paste.
4. Taste the pesto and add salt and black pepper to your liking. Remember that the nutritional yeast can add some saltiness, so adjust accordingly.
5. If the pesto is too thick, add more olive oil or water to thin it out.
6. Spoon the pesto into a jar or bowl. You can use it immediately or refrigerate it for later use.

*Recipe and picture by Shakayla Felice (@sweetgreensvegan.com)