I used Lacinato Kale to pack in the extra veg for this traditional
pesto recipe - I hope you don't mind!
I also didn't have extra money to splurge on pine nuts (why are they so pricey!?) - so I used raw cashew nuts instead. It was just as yummy! This oil-free pesto is great on gluten-free pasta, pizzas, quinoa or soups!
Oil Free, Kale Pesto
by Sarah Farsh March 31, 2013
- 1 bunch fresh basil (about 2 cups of leaves)
- 4 cloves fresh garlic
- 1/4 cup cashews (or pine nuts, if you're a baller)
- 5 leaves lacinato kale, stems removed
- 2 tbsp nutritional yeast
- juice of 1 juicy lemon
- salt/pepper to taste
- pinch of red chili flakes (optional)
- 1 sundried tomato
- 3 - 4 tbsp water
In VitaMix or high powered blender, blend all ingredients together until smooth.