Ingredients

• 1 bunch lacinato (dinosaur)kale
• 1/4 cup nutritional Yeast
• 3/4 cup pecans
• ½ teaspoon sea salt
• zest of 1/2 lemon
• 1 tablespoon lemon juice, freshly squeezed
• 1 clove garlic, grated
• ¼ cup cold pressed olive oil

Directions

Remove stems from kale. In a food processor fitted with an s-blade, add the Kale, nutritional yeast, pecans, salt, lemon zest, lemon juice, salt, and garlic. Process until coarsely chopped. Slowly add olive oil and pulse to incorporate. Taste for salt and add more oil if it is too dry. This should not be an oily pesto, only add enough oil so it is moist. Toss with a zucchini Pasta, use as a raw pizza base or as a delicious dip.

Ingredients

• 1 bunch Lacinato or Dino Kale
• 2 tablespoons Cold Pressed Olive Oil
• ½ cup Raw Parmesan

Raw parmesan

• ¼ cup walnuts
• ¼ cup nutritional yeast
• ½ teaspoon sea salt

Directions

Place in a coffee grinder, personal blender or my favorite Nut and Spice Grinder and process until a powder. Do not over process. Wash and stem the kale. Pat dry from any excess water.  With a sharp knife cut Kale lengthwise along the vein to make long thin strips. Lay flat on a dehydrator tray lined with a Paraflexx sheet. Using a pastry brush, brush the Kale with olive oil and sprinkle with raw parmesan. Add a touch of sea salt if necessary. Place in the dehydrator at 110 degrees for 2-4 hours. Remove Paraflexx sheet and place chips on Grid sheet only. Dehydrate an additional 4-6 hours until crispy

Available as a Step-by-Step Instructional Video