Ingredients
Directions
Add kale, walnuts, basil, nutritional yeast, and garlic to a food processor. Blend until smooth.
Add the avocado, lemon juice, water, and salt, pepper, and red pepper flakes, if using.
Blend again until smooth. Add more water, if needed, one tablespoon at a time until you achieve the desired consistency.
Taste for additional ingredients of your choice (lemon, nutritional yeast, salt, or basil).
Chef's Notes
Substitutions
In place of fresh garlic use ½ teaspoon of garlic powder.
In place of kale use organic spinach or another leafy green of choice.
In place of nutritional yeast, use 1 tablespoon of mellow organic yellow chickpea miso.
Nut-free
In place of walnuts use sunflower seeds or hemp seeds.
How to use the spread
Make extra to use it as a pasta sauce. You might need to add water or vegetable broth to thin it out some for this.
Mix in with spaghetti squash and other vegetables.
Spread it on sweet potato toast.
Spread it on whole-grain bread with fresh roasted garlic.
Use it as a grain bowl topping.
Use it as a vegetable dip.
Spread it on roasted vegetables.
Use it as a topping for grilled tofu or tempeh.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Add kale, walnuts, basil, nutritional yeast, and garlic to a food processor. Blend until smooth.
Add the avocado, lemon juice, water, and salt, pepper, and red pepper flakes, if using.
Blend again until smooth. Add more water, if needed, one tablespoon at a time until you achieve the desired consistency.
Taste for additional ingredients of your choice (lemon, nutritional yeast, salt, or basil).
