Recipe time! This recipe kicks ass in so many ways and it’s a pretty fabulous twist on traditional pesto. Enjoy!
1 stalk of kale
1 garlic clove
4 or 5 leaves of basil
1 tsp of nutritional yeast (can substitute parmesan)
5 to 6 chestnuts (roasted and peeled)
1 tsp of lemon
¼ c of olive oil
salt and pepper
First roast the chestnuts in a 375 oven for about 15 to 20 minutes. You’ll need to make a small incision on the chestnut with a knife to prevent them for exploding in the oven. When they are done and cooled, peel them from the skins.
Next take the leaves of the kale from the stalk and put in a food processor or blender. Add the chestnuts, garlic, basil, nutritional yeast, lemon, and salt and pepper. Start blitzing the processor while adding the oil. You may need to add less or more oil depending on how creamy you want the pesto to be.
You can either serve this on bread, crackers, or my favorite…coating it in freshly cooked pasta. Enjoy!