Kale Pesto

 This month's Penzeys spice catalog has several good vegan recipes in it -

This is one of them, except I subbed in kale for the spinach
(it is a Vegan Spinach Pesto featured in the catalog)

(Makes approx. 3 servings)

2-3 cups roughly torn leaves of kale (stripped from stems)
2 TBSP Pine Nuts
1/4 c. Nutritional Yeast
1/4 c. Olive Oil
1/4 tsp. Granulated Garlic (or use 2 fresh cloves)

Place all in food processor and blend until it is a smooth paste

Don't add any salt - you don't need it - the nutritional yeast adds enough salt

*If I try this again and am prepared, I'd like to add a handful of basil leaves to make it taste more like traditional pesto

I will be serving this over penne pasta