The Pesto Kale Salad

Makes 4 servings


1½ heads leafy green kale (not Italian/Lacinato/Dinosaur kale)
¾ cup raw cashews
1½ ounces fresh basil leaves, stems removed
3 tablespoons nutritional yeast
1 lemon, juiced
drizzle of olive oil
½ teaspoon sea salt
½ teaspoon pepper


Combine all ingredients except kale in a blender with a small bit of water. Wash kale well and discard the stems. Tear kale into bite-sized pieces, and place in a large bowl. Dry leaves with a paper towel or clean dish towel.

Drizzle with some olive oil and rub it into the leaves with your hands. Add the pesto and continue to do the same, trying to coat as many crevices in the kale as you can. Best when served cold.

Keeps well in the fridge for 3-4 days, and tastes best after marinating for a day to soften the leaves.