Kale Pesto, The Health Guardian

Ingredients

• • 1 cup fresh basil leaves
  • 1 cup fresh parsley leaves
  • 2 cups kale, stems removed
  • 3 tbsp walnuts
  • 3 tbsp cashewnuts
  • 2 tbsp sunflower, pumpkin, watermelon seeds powdered
  • 3 large cloves garlic
  • 1-2 tbsp fresh lemon juice
  • 3-4 tbsp nutritional yeast (if you want it to be vegan) or ¼ cup grated parmesan
  • ¼ tsp Himalayan pink salt (plus more to taste)
  • 2-3 tbsp extra virgin olive oil
  • 3-6 tbsp water (plus more as needed).

Method

In a food processor or small blender, add the basil, parsley, kale, seeds, nuts, garlic, lemon juice, nutritional yeast/cheese, and sea salt and blend on high until a loose paste forms.

Add olive oil a little at a time and scrape down sides as needed.

Then add 1 tbsp of water at a time until the desired consistency is reached.

Taste and adjust flavour to your preference. Store covered in the refrigerator up to 5 days.