These recipes look really good to impress a crowd. I'm gonna try them this weekend. At the bottom, there are some suggestions on how to use the pesto

Two kale-laden, vegan versions of pesto:

Lemony Kale Pesto
2 bunch green kale (Curly or Dino Kale work best)
1/4 cup nutritional yeast
1 cup raw pine nuts or raw cashews
zest of 1 lemon
2 tablespoon lemon juice (one lemon juiced)
8 cloves garlic
1/3 cup cold pressed olive oil
½ teaspoon sea salt

Directions
Remove stems from kale. In a food processor add de-stemmed kale, add all the rest and process until well incorporated.

Kale Basil Pistachio Pumpkin Seed Pesto
1 bunch green kale (Curly or Dino Kale work best)
1 big bunch of basil leaves
1/2 cup raw pistachios
1/2 cup raw pumpkin seeds
juice of 1/2 lemon
8 cloves garlic
1/3 cup cold pressed olive oil
1/2 teaspoon sea salt

Directions
Remove stems from kale and basil. In a food processor add de-stemmed greens, add all the rest and process until well incorporated.

Ways to enjoy
Toss with a peeled zucchini “pasta”, chopped red peppers and kalamata olives to make raw ‘pasta primavera’, spread on crackers or bread, or use as a veggie dip.



Source: KalePower.com

super flavorful recipe

thanks jackson!
another colorful mood boosting post. !

You're welcome la_veronique!

Raw foodists watch football? That's like simulated warfare is it not?!?

hey Jackson,
it's a super great idea to use kale in one's pesto, but I just want to point out that a third cup of olive oil has 600 calories and one cup of pine nuts has 900 calories, so this dish has 1500 calories already without the veggies.

When I make pesto, I use fresh tomato as a liquid medium instead of oil to get the greens to blend up. Also, a half cup of nuts seems more reasonable, if sharing between one or two people. But if sharing with a bunch of people, I guess it doesn't matter.