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