Looks good, tastes better vegan kale almond pesto. I usually prepare this over pasta (served warm or cool).
1 bunch kale, steamed (approx. 6oz)
1⁄3 cup toasted almonds
3 cloves garlic
1⁄2 teaspoon sea salt
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 pinch red pepper flakes (optional, I leave this out when making to share with George)
Place kale in food processor and pulse until chopped. Add garlic and almonds. Pulse in remaining ingredients until blended. Serve over fresh warm or cool noodles of choice.