I made meatless monday vegan kale pesto! with walnuts instead of pine nuts, which i didn’t let completely crush. so it had some chunks in it, which added a little texture to my pasta, which was nice. The recipe is down below if you’re interested in that sort of thing.
So today is day 26 of half marathon training and i rocked out some TurboFire HIIT 20 followed by day 2 of the 100 pushups challenge. gotta get my upper body in there somehow!
in other news i got the new gardein beefless burgers on Sunday and ohmygosh they are AMAZING. i had one for breakfast yesterday on a rosemary ciabatta roll and it was spectacular. and yes… i had a burger for breakfast. stop judging me.
and now the kale vegan pesto recipe courtesy of Veggie Converter… i threw in some nutritional yeast to add a little cheesiness but it didn’t need it. it definitely tasted healthier than pesto but if you’re trying to get in kale nutrients that taste good (i’m not a fan of kale) then this is a great way to do it!
1 bunch kale, ribbed and chopped
1 C walnuts (or pine nuts if you prefer)
1/2 C olive oil
3 cloves garlic, minced
House seasoning (4 p kosher salt, 1 p black pepper, 1 p garlic powder)
Put everything in the food processor and blend until it’s grainy mush, still a little chunky, but saucy. If you prefer more or less sauciness, adjust the amount of olive oil or you could even add some veggie stock. This recipe makes the raw pesto sauce. To serve, heat on your stove top (or microwave) and serve