For the Kale Pesto (makes a small batch of 6 servings - you will have leftovers!):
2 cups kale
½ cup raw pine nuts
a handful of fresh basil leaves
juice from 1 whole lemon
2 tablespoons nutritional yeast
1-2 tablespoons olive oil (add more if you prefer an oilier pesto)
salt to taste
Instructions
Add water to a large pot and bring to a boil.
While the water is heating up prepare the Kale Pesto by adding all the pesto ingredients to a food processor and process until smooth. (You may need to use a spatula to scrape the sides as you process the pesto.)
Transfer the pesto to a bowl and set aside.
Once the water reaches a boil, add in your pasta and cook according to instructions.
While the pasta is cooking, heat a large pan over medium heat and add in the earth balance/butter, garlic, salt, pepper, and chili flakes and heat to a simmer.