Almond And Kale Pesto

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  • 0.33 teaspoon Cumin Seed
  • 2 cup Kale - (flat leafed, destemmed)
  • 1 cup Fresh Basil - loosely packed
  • 0.67 cup Raw Sliced Almonds
  • 0.5 cup Extra Virgin Olive Oil
  • 0.25 teaspoon Sea Salt
  • 0.25 teaspoon Ground Black Pepper
  • 0.5 teaspoon Red Pepper Flakes - optional
  • 2 tablespoon Nutritional Yeast
  • 0.25 Lemon - freshly squeezed
  • In a small skillet, dry toast 1/3 teaspoon cumin seeds over medium heat, until they are a darker shade of brown and fragrant. Please watch these carefully and do not allow the seeds to turn too dark a brown color.
  • Immediately remove from heat and let it cool. Roasted seeds may be stored in an airtight container for a couple of months in the pantry. To use in this recipe, simply grind roasted cumin seed with a dry coffee grinder (that you use specifically to grind spices).
  • Place kale, basil, and almonds into a food processor. Blend until the ingredients are almost to a paste. While the processor is running, add the olive oil. Taste and blend in sea salt, ground pepper, cumin and nutritional yeast and lemon juice.
Feel free to further adjust the salt, pepper, chili pepper flakes, cumin, nutritional yeast and lemon juice to your liking!


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