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.