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Kale Pecan Butter Pesto


We absolutely love a good pesto sauce -- it pairs perfectly with pasta, toast, eggs, salmon; we could go on and on. We decided to make a pesto of our own packed with an abundance of nutrients and superfoods from the kale, healthy fats from the Pecan Butter, and so much more. It is packed full of the best flavors and is sure to elevate any and all of your meals. The simple recipe details are below!

1/4 cup packed basil leaves
3 cups kale, tightly packed; around 1 small bunch of the lacinato/dinosaur kale variety
1/3 cup Georgia Grinders Pecan Butter
juice of 1/2 of a lemon or to taste
1/4 cup nutritional yeast
1-2 cloves of garlic
1/2 teaspoon Himalayan pink sea salt
1/2 cup extra-virgin olive oil

Place all ingredients in the food processor and mix until everything is combined well. You can add more or less seasonings, lemon juice, nutritional yeast, garlic, etc. to reach your desired flavor preference. If you would like for the pesto to have a different consistency, use less olive oil (thicker pesto) or a couple tablespoons of water (thinner pesto). Use the Kale Pecan Butter Pesto to top your pastas or spread it onto toast and eggs; there is so much you can do with this wonderfully refreshing sauce. For a Whole30 Approved option, you can put this approved sauce over salmon, spaghetti squash or vegetable noodles.