Dairy-Free Kale Pesto
A delicious dairy-free, vegan pesto dressing for salad or topping for pasta or pizza.
Servings: 5 people
- 1 cup packed fresh basil
- 1 cup packed fresh kale
- 1/4 cup pine nuts
- 1/4 cup extra virgin olive oil
- 1 tsp fresh lemon juice
- 1 garlic clove
- 1/4 tsp sea salt
Lightly toast the pine nuts in a skillet over medium heat for about 5 minutes, or until golden brown.
Place all ingredients except for olive oil in a food processor.
Slowly add in the olive oil while the machine is running, until a smooth pesto has formed. Continue processing for 30 seconds to thin the sauce out.