Ingredients
Directions
Add kale, walnuts, basil, nutritional yeast, green powder, 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 kale greens use arugula or spinach leaves.
Substitute walnuts with almonds or cashews.
Substitute nutritional yeast with organic mellow white or chickpea miso paste.
Nut-Free
In place of walnuts use hemp seeds or sunflower seeds. Note, sunflower seeds have a stronger flavor compared to other nut and seed options and may alter the taste a bit.
How to use the spread
Make extra to use it as a pasta sauce. You may need to add more water or vegetable broth to create a thinner consistency to use as a sauce.
Mix in with spaghetti squash and other vegetables.
Spread it on sweet potato toast.
Spread it on whole-grain bread with fresh baked 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.
Ingredients
Directions
Add kale, walnuts, basil, nutritional yeast, green powder, 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).
