Add kale, garlic, nutritional yeast, pine nuts, salt, lemon juice and lemon peel to a food processor and pulse until ingredients are finely minced.
Add basil and place the top of your food processor back on.
Turn the food processor on. While running slowly pour in the olive oil.
Process until the basil is as smooth as you’d like and enjoy!
Notes
Store with a bit of olive oil poured over the top, to prevent browning of your pesto (the prevents it from coming in contact with air and browning the leaves).*You can skip the kale and use all basil in this recipe!**Using toasted pine nuts makes a HUGE difference in flavor. If toasted pine nuts aren’t available at your grocery store, toast them before adding them to the processor in the oven for 5-7 minutes at 350 F.**Lemon peel is optional, but I love a bit of fresh lemon taste in my pesto!Serving sizes will vary with how packed you get the basil and kale. I was able to make about 3 cups of pesto from this recipe, which would make a serving 2 Tablespoons.