1 bunch kale, stalks removed and broken into larger pieces
1 tsp garlic infused olive oil
¼ cup olive oil
¼ cup nutritional yeast
Salt and pepper to taste
- 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.