Easy Kale Pesto Spread

I must confess I had a bit of an addiction problem with this spread. I make it a LOT. I use it as a sandwich spread in place of butter. It adds a really lovely cheesy, lemony flavor. Because of that I usually omit the garlic. If I am using this for a pasta, however, I certainly want to add that in!

Honestly, this spread is so good you can just dip chips and crackers in and eat as is. Dipping bread in (a la spinach dip) would be terrific as well.

1 bunch kale, washed and stems removed

¼ cup nutritional yeast

¾ cup pecans (walnuts are another option)

½ tsp. salt

juice of 1 lemon

1 clove garlic (optional)

¼ cup olive oil

Put all ingredients into a food processor fitted with an S blade and pocess until fairly, or very, smooth.

Kale Pesto can be used as a sandwich or cracker spread. You can also use it like pesto with rice or pasta dishes.

Add an extra clove of garlic and ¼ cup of fresh basil to make a more traditional pesto.

What’s in it for you?

Kale –A very good source of vitamins A, C, K, and B6, calcium, potassium, copper and manganese. Strongly anti-inflammatory. A good source of dietary fiber, protein, thiamin, riboflavin, folate, iron, magnesium and phosphorus. Alkalizing to your body.

Nutritional Yeast - A very good source of dietary fiber, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid and zinc. A good source of protein, magnesium, copper and manganese.

Pecans – Omega 3 fatty acids, vitamin E (antioxidant), protein and manganese.

Lemon Juice – Good source of vitamin C. Alkalizing to your body.

Garlic - Anti-bacterial, anti-viral, anti-fungal and anti-oxidant.

Olive Oil – Very anti-inflammatory, extremely rich in iron and E and K vitamins.