Pesto is a different way to enjoy energizing, healing greens. You can use it as a dip, a spread or a sauce for pasta. 

The walnuts are high in antioxidants (more than any other nut) and healthy fats to help you better absorb the nutrients from the greens. The nutritional yeast adds a dairy free cheesy flavour and is full of plant based protein and B vitamins.

It’s quick, easy & delicious.

Enjoy.

INGREDIENTS

• 1/2 cup olive oil
• juice from 1 lemon
• 2 cups kale, torn
• 10 basil leaves (optional)
• 1 clove garlic, roughly chopped
• 1/2 cup raw walnuts
• 2 Tbsp nutritional yeast
• 1/4 tsp sea salt

METHOD

Blend all ingredients in a high speed blender or food processor until creamy and smooth.

TIPS & NUTRITION

You can use this pesto as a dip for fresh cut veggies, as a spread on sandwiches or crostini, or as a sauce with pasta. To make it with pasta, simply cook the pasta and then toss it with the pesto and a little extra olive oil in a pan on low heat until warmed. I recommend lentil or chickpea pasta as they’re high in plant based protein and iron.