By the Gracious Vegan
This nutty, caper-y, lemony pesto slathered on toast, hot pasta, boiled potatoes, broiled eggplant? A beautiful thing. And you don’t need oil to get this creamy pesto. Make this soon! For more on kale's amazing nutritional properties, see What Are All of the Benefits of Kale? And Can You Eat Too Much?
Makes about 1 cup
Place in a food processor and chop.
2 garlic cloves, peeled
Add remaining ingredients and process until desired smoothness is achieved.
5-6 cups chopped kale, stems removed (about 4 oz.)
3/8 cup blanched almonds (whole or slivered)
3-6 Tablespoons water (start with 3)
2 Tablespoons tahini
1 Tablespoon capers, drained
1 Tablespoon nutritional yeast
1 Tablespoon lemon juice + 1 teaspoon lemon zest
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
Timing: This is a very fast recipe, about 20 minutes start to finish.
Nutrition: Whole-food unprocessed; WFPBNO