Daily Vegan Lunch for 14 July, 2014: Kale Pesto Spread

vegan kale pesto spread


1/2 cup tofu
2 cloves garlic, peeled
2 tablespoons sundried tomato
5 cups kale or other leafy greens
2 tablespoons nutritional yeast
1 tablespoon olive oil
1 teaspoon coarse salt
1/2 cup cashews, almonds, pine nuts, or walnuts (I used cashews)


Start by putting garlic and sundried tomato in the blender or food processor, pulse until finely chopped. Steam kale in a medium sized, covered pot or pan on medium heat in 1 cup of water. Cook about 2 minutes or until kale is slightly softened and takes on a bright green color. Drain kale and add it to the blender/food processor, packing it down. Add nutritional yeast, olive oil, salt, and nuts to the blender/food processor and pulse, scraping down the sides until it is an almost-smooth sauce. I ate this on homemade sourdough bread. It would make a good vegetable dip.

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