Raw Food Friday #2 Kale Pesto

There is more to raw food than shakes and salads but I'm just getting started.  I am including more raw foods in our daily meals lately but I don't think I'll go completely raw.  We eat oatmeal for breakfast every morning (which my hubby makes) and I'm not trying to mess with a good thing.

Why raw food?  The phytonutrients in fruits and veggies are essential to our bodies.  They help our immune systems fight colds and cancer.  I could go on but I'd rather let the experts do the talking.  
Check out:
Why Raw Food?
Rawmazing
The Raw Food Institute

I'm going to try my best to share at least 1 raw food recipe every Friday and I encourage you to try it out and share your own recipes.

I love Kale!

Lemony Kale Pesto
from Diana Stobo
Ingredients

1 bunch lacinato (dinosaur) kale

1/4 cup nutritional Yeast (optional substitute for cheese)

3/4 cup pecans (I used sunflower seeds)

½ teaspoon sea salt

zest of 1/2 lemon

1 tablespoon lemon juice, freshly squeezed

1 clove garlic, grated

¼ cup cold pressed olive oil

Directions

Remove stems from kale. In a food processor fitted with an s-blade, add the Kale, nutritional yeast, pecans, salt, lemon zest, lemon juice, salt, and garlic. Process until coarsely chopped. Slowly add olive oil and pulse to incorporate. Taste for salt and add more oil if it is too dry. This should not be an oily pesto, only add enough oil so it is moist. Toss with a zucchini Pasta (or raw veggies), use as a raw pizza base or as a delicious dip.