I always love a good bowl of pasta and some crusty bread.
Here is a sauce you can make quickly and use for your pasta or on a sandwich. The options are endless.
By using the kale, you are getting the great nutritional benefits of this awesome green leafy vegetable.
You can make this in large batches and freeze it in an ice cube tray and pull it out as you need it.
You can also substitute spinach instead of the kale with the same results.
Vegan Kale Pesto
4 cups kale, de-stemmed and chopped
1 tablespoon. minced garlic
1/4 cup toasted almonds
1/4 cup nutritional yeast
1/2 teaspoon salt
1/2 teaspoon. pepper
2 tablespoon extra virgin olive oil
2 tablespoon reserved cooking liquid
Steam kale 5 minutes, until leaves start to become tender but remain bright green.
Drain over a measuring cup, reserving cooking liquid. Add almonds to food processor and blend until finely chopped.
Add in nutritional yeast, kale, salt and pepper.
Once blended, begin to drizzle in olive oil, followed by the 2 tablespoons of reserved cooking liquid. Add more of the kale cooking liquid if a thinner consistency is desired
Nutritional Information (per serving):
Calories: 22, Fat: 7 g
Carbohydrates: 5 g
Fiber: 3 g
Sodium: 215 mg
Protein: 5 g