Vegan Kale Pesto

Ingredients:

• 2 cups torn kale (no stems) and parsley, combined
• 1/2 cup basil
• 1/2 cup extra virgin olive oil (first cold pressed preferred)
• 1/4 teaspoon sea salt (more to taste)
• 1 clove of garlic
• juice of 1 lemon
• 1/4 to 1/2 cup raw almonds (pistachios, pine nuts, or walnuts)

Pulse the kale, parsley, basil, olive oil, salt, garlic, and lemon juice in a food processor or blender, until smooth.  Add the almonds and pulse until desired consistency. Serve with pizza, pasta, crackers, sandwiches, etc.  Yields: 1 cup-8 servings, 2 tablespoons each.  Less than 150 calories per serving.

NOTES:  This recipe can be made with just about any combination of greens and herbs-spinach, cilantro, etc.  If you don’t want it to be vegan, add a handful of Parmesan.  Spice it up with a pinch of red chili flakes.  Make it yours and enjoy!  Let me know how you like it, comment below.