- 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.