Kale Pesto

kale pesto


  • 1 bunch  kale, about 12 ounces
  • 2 cloves raw garlic
  • 1/4 cup pine nuts, soaked & drained
  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • Pinch of pink salt
  • Pinch of Black pepper


  1. Place all ingredients in a food processor. Puree until paste forms and well combined, 30-60 seconds.
  2. store in the refrigerator until use.
  3. Use as is, or heat until warm at time of use


Recipe Adapted from the recipe by Chef Jason Neroni of Superba Snack Bar in Venice, Calif. via radio chef Evan Kleiman of Good Food.


Cashew Mayo

vegan mayo

simple vegan mayonnaise, great base for dips

  • 1 cup raw cashews
  • 1 teaspoon lemon juice
  • 1/8 teaspoon fine sea salt

Place cashews in a bowl and and oak in boiling water, leave about 1 inch water level above cashews. Let soak for 1 hour.

Drain cashews, reserving the liquid. Place cashews in a Food Processor or blender with lemon, salt, and about 3 tbsp to 1/4 cup of the soaking liquid. Blend until very smooth, adding additional liquid as needed to purée the mixture.


Makes 1-1/4 cups