Kale and Almond Pesto

1 bunch kale, stalks removed and broken into larger pieces

1 tsp garlic infused olive oil

¼ cup olive oil

¼ cup nutritional yeast

¼ almonds

Salt and pepper to taste


  1. Place all ingredients in a food processor and blend until you have a creamy pesto sauce.


*On the SIBO diet you can use parmesan cheese that’s been aged over one month. If you are vegetarian feel free to swap parmesan for the nutritional yeast.

*This is delicious with any nuts: pine nuts, walnuts, almonds, brazil nuts.

*You can also sub avocado for the olive oil if you prefer no oil. The pesto will taste a bit  richer, but still delish.

*If we don’t have kale in the fridge, we use rocket or basil or a mix of any of these greens.

**Leftover pesto is great to have on hand to add some decadence to any meal. So go ahead and double it.


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