About the Recipe
A super quick meal option for those busy evenings full of after school sport. Packed full of vitamins and minerals, perfect with pulse pasta and a protein such as chicken or tofu.
Ingredients
2 Bunches basil (leaves only)
3 bunches tuscan kale (strip leaves from stalks)
1/2 tsp salt
3/4 cup nutritional yeast
1 1/2 cups macadamia nuts
Preparation
Step 1
Ensure kale and basil are washed thoroughly then add to high powered food processor along with all other ingredients. Blend until desired consistency is achieved (you may have to scrape down sides and repeat a few times). Place in a clean jar and keep refrigerated. Use with pulse pasta, add chicken or tofu for a quick and balanced meal option.
Keep refrigerated in an airtight jar for up to one week, or freeze in an airtight container for up to 6 months.