KALE PESTO

This recipe is your next best bet, if your basil recipe keeps going brown on you. ONE because it's equally delicious, and TWO because it's vegan, but your guests would never know. Enjoy in salad, on pizza or pasta, or even as a dip.

INGREDIENTS:

2 cups - kale

1/2 cup - Parsley

1/2 cup - olive oil

1/4 tsp - salt

2 cloves - garlic

1-2 tbsp - lemon juice

1/4 cup - toasted almonds

2/4 cup - toasted pine nuts

INSTRUCTIONS

1. Toast your almonds and pine nuts (separately) until fragrant and/or start to brown

2. In a blender, pulse kale, parsley, olive oil, salt, garlic, and lemon juice.

3. Add almonds and pine nuts and blend into your desired consistency.

4. Store in an airtight glass container and refrigerate.