Vegan Kale Pesto

Enjoy this hearty pesto recipe. Great for using all this plentiful basil and kale this summer. And learn how to make my favorite quinoa pesto salad!

Makes 1 1/2 Cups

2 Cups Lacinato (Dinosaur) Kale Stems removed and Chopped.
1 Cup Basil
4 Garlic Cloves Peeled.
1/2 Cup Cashews
2 Tbsp Nutritional Yeast
1/2 Tsp Salt
1/8 Tsp Red Pepper Flakes
1/2 Cup Olive oil
1/2 Cup Almond Milk
Squeeze of Lemon

Add all ingredients to blender except olive oil, almond milk and lemon.

Blend on low. Now add in your oil, and milk.

Finish with a squeeze of lemon and blend until smooth.