I make a bomb kale pesto, whenever my friends come over that's what they ask for. Every client of mine is always asking me to add my pesto to the menu somehow. After coming up with some fun Hors D'oeuvres using the kale pesto I decided to take it simple - so I made this for dinner and it was too good I couldn't resist posting it! I hope this becomes your go to grilled cheese. The best part about the pesto is that you can make it - freeze it - use it whenever!!
Total Time: 10 minutes
Makes: 1 pint
2 cups arugula
1 cup basil, with stems
2 tbsp nutritional yeast
1/2 cup walnuts, or pumpkin seeds (if allergic)
2 garlic cloves, peeled
1/4 cup extra virgin olive oil
2 lemons, juiced
1 tbsp salt
1/2 tbsp black pepper, freshly cracked
1. In a food processor, add arugula, basil, nutritional yeast, nut, and garlic clove. Pulse until well combined.
2. Add lemon juice, salt, and freshly ground black pepper. Pulse while drizzling the extra virgin olive oil. Pulse for one additional minute until all combined.
3. Taste and adjust seasoning.