½cup(25grams)parmesan cheesegrated, sub 3 tbsp nutritional yeast.
¼cup(60grams)cold water
1tablespoon(15grams)lemon juice
½teaspoonsalt
¼cup(55grams)extra virgin olive oil
Rinse kale, pat it dry, chop leaves, and discard the woodier stems.To a food processor, add chopped kale leaves, nuts, gratedparmesan or nutritional yeast, garlic, salt, water, and pulse until the ingredients are finely chopped.Scrape down sides of food processor if necessary.
Add extra virgin olive oil and pulse a few more times until the ingredients are well incorporated.Add more water or oil until you reach your desired consistency, then taste and adjust for salt.
Transfer into a bowl, store in a jar, or use right away.
SERVING SUGGESTIONS
Try it as a starter, on crostini or bruschetta.
Make a delicious kale pasta by tossing the pesto with pasta cooked al dente.